Blueberry Pancakes

Name: Blueberry Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g Plain flour; 2 tsp Baking powder; 1 tbsp Caster sugar; 0.25 tsp Fine salt; 80 g Unsalted butter; 2 piece Egg, large; 240 ml Whole milk; 60 ml Buttermilk; 1 tsp Vanilla extract; 200 g blueberries; 10 g Unsalted butter; 60 ml Maple syrup

Fluffy buttermilk pancakes studded with fresh blueberries, served warm with butter and syrup.

TOTAL TIME

25 min

ACTIVE TIME

17 min

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/11

Ingredients

11 items · 4 servings

1Plain flour200g

2Baking powder2tsp

3Caster sugar1tbsp

4Fine salt0.25tsp

5Unsalted butter90g

6Egg2piecelarge

7Whole milk240ml

8Buttermilk60ml

9Vanilla extract1tsp

10Blueberries200g

11Maple syrup60ml

#	Quantity	Unit	Notes	State
1	200	g	—	—
2	2	tsp	—	—
3	1	tbsp	—	—
4	0.25	tsp	—	—
5	90	g	—	—
6	2	piece	large	—
7	240	ml	—	—
8	60	ml	—	—
9	1	tsp	—	—
10	200	g	—	—
11	60	ml	—	—

Tools

8 items

Hygiene

Wash your hands after the raw eggs.

Procedure

27 steps

the plain flour to the mixing bowl

Plain flour · 200 g

⏱ 20s

baking powder

Baking powder · 2 tsp

⏱ 10s

caster sugar

Caster sugar · 1 tbsp

⏱ 10s

the fine salt to the mixing bowl

Fine salt · 0.25 tsp

⏱ 10s

the dry ingredients → sift together until evenly combined

⏱ 1 min

the unsalted butter to the saucepan

Unsalted butter · 80 g

⏱ 20s

the unsalted butter → until foaming but not browning

⏱ 2 min

the melted butter → cool slightly off the heat

Result · Cooled melted butter · used in step 13

⏱ 3 min

an egg → beat lightly

Egg · 2 piece

⏱ 30s

your hands with soap — you've been handling raw eggs

⏱ 30s

the whole milk to the jug

Whole milk · 240 ml

⏱ 20s

the buttermilk to the jug

Buttermilk · 60 ml

⏱ 20s

the cooled melted butter from the saucepan to the jug

Cooled melted butter · step 8

⏱ 20s

the vanilla extract to the jug

Vanilla extract · 1 tsp

⏱ 10s

the egg mixture → until combined

⏱ 1 min

the wet ingredient mixture from the jug to the mixing bowl → pour wet mixture into dry ingredients

Wet ingredient mixture · step 15

⏱ 20s

the egg and plain flour mixture → gently until just combined; a few lumps are fine, do not overmix

⏱ 1 min

the blueberries into the pancake batter

Blueberries · 200 g

⏱ 1 min

the blueberry pancake batter

Result · Rested blueberry pancake batter · used in step 22

⏱ 5 min

the unsalted butter to the frying pan → first batch; additional butter added for subsequent batches

Unsalted butter · 2-3 g

⏱ 20s

the unsalted butter → until foaming but not browning

⏱ 1 min

the rested blueberry pancake batter and melted unsalted butter in the frying pan → ladle enough batter to form pancakes roughly 10 cm across, about 65 ml per pancake

Rested blueberry pancake batter · step 19 Melted unsalted butter · step 21

⏱ 1 min

the blueberry pancake batter → until bubbles form across the surface and edges look set

Blueberry pancake batter · step 22

⏱ 3 min

the partially cooked pancakes

⏱ 20s

the flipped pancakes → until golden on the underside

⏱ 1 min

the cooked pancakes from the frying pan onto the warm plate → keep warm; repeat batching process with remaining batter, adding a little more butter to the pan for each batch

Cooked pancakes · step 25

⏱ 30s

the maple syrup → drizzle over stacked pancakes to serve

Maple syrup · 60 ml

Result · Blueberry Pancakes

⏱ 30s

Total Time25 min

#	Product	Quantity	Unit	Tool / Setting	Time / °C	Instruction
1		200	g		20s	the plain flour to the mixing bowl
2		2	tsp		10s	baking powder
3		1	tbsp		10s	caster sugar
4		0.25	tsp		10s	the fine salt to the mixing bowl
5	—	—	—		1 min	the dry ingredients → sift together until evenly combined
6		80	g		20s	the unsalted butter to the saucepan
7	—	—	—		2 min	the unsalted butter → until foaming but not browning
8	—	—	—		3 min	the melted butter → cool slightly off the heatResult · Cooled melted butter · used in step 13
9		2	piece		30s	an egg → beat lightly
10	—	—	—	—	30s	your hands with soap — you've been handling raw eggs
11		240	ml		20s	the whole milk to the jug
12		60	ml		20s	the buttermilk to the jug
13	Cooled melted butterstep 8	70 g	—		20s	the cooled melted butter from the saucepan to the jug
14		1	tsp		10s	the vanilla extract to the jug
15	—	—	—		1 min	the egg mixture → until combined
16	Wet ingredient mixturestep 15	—	—		20s	the wet ingredient mixture from the jug to the mixing bowl → pour wet mixture into dry ingredients
17	—	—	—		1 min	the egg and plain flour mixture → gently until just combined; a few lumps are fine, do not overmix
18		200	g		1 min	the blueberries into the pancake batter
19	—	—	—		5 min	the blueberry pancake batterResult · Rested blueberry pancake batter · used in step 22
20		10	g		20s	the unsalted butter to the frying pan → first batch; additional butter added for subsequent batches
21	—	—	—		1 min	the unsalted butter → until foaming but not browning
22	Rested blueberry pancake batterstep 19	—	—		1 min	the rested blueberry pancake batter and melted unsalted butter in the frying pan → ladle enough batter to form pancakes roughly 10 cm across, about 65 ml per pancake
22	Melted unsalted butterstep 21	—	—		1 min
23	Blueberry pancake batterstep 22	—	—		3 min	the blueberry pancake batter → until bubbles form across the surface and edges look set
24	—	—	—		20s	the partially cooked pancakes
25	—	—	—		1 min	the flipped pancakes → until golden on the underside
26	Cooked pancakesstep 25	—	—		30s	the cooked pancakes from the frying pan onto the warm plate → keep warm; repeat batching process with remaining batter, adding a little more butter to the pan for each batch
27		60	ml		30s	the maple syrup → drizzle over stacked pancakes to serveResult · Blueberry Pancakes
Total Time						25 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	517kcal
	12g
	24g
	14g
	63g
	21g
	3g
	530mg

Ingredients0/11

Tools0/0

Recipe

Blueberry Pancakes

Fluffy buttermilk pancakes studded with fresh blueberries, served warm with butter and syrup.

HygieneWash your hands after the raw eggs.

Serves4

Total25 min

LevelMedium

Ingredients

Plain flour200 g
Baking powder2 tsp
Caster sugar1 tbsp
Fine salt0.25 tsp
Unsalted butter90 g
Egg, large2 piece
Whole milk240 ml
Buttermilk60 ml
Vanilla extract1 tsp
Blueberries200 g
Maple syrup60 ml

Tools

Mixing bowl · Whisk · Saucepan · Jug · Spoon · Spatula · Frying pan · Ladle

Method

Add the plain flour to the mixing bowl

20sMixing bowlPlain flour · 200 g

Add baking powder

10sMixing bowlBaking powder · 2 tsp

Add caster sugar

10sMixing bowlCaster sugar · 1 tbsp

Add the fine salt to the mixing bowl

10sMixing bowlFine salt · 0.25 tsp

Mix the dry ingredients → sift together until evenly combined

1 minWhisk

Add the unsalted butter to the saucepan

20sSaucepanUnsalted butter · 80 g

Melt the unsalted butter → until foaming but not browning

2 minSaucepan

Rest the melted butter → cool slightly off the heat

Result · Cooled melted butter · used in step 13

3 minSaucepan

Crack an egg → beat lightly

30sJugEgg · 2 piece

Wash your hands with soap — you've been handling raw eggs

30s

Add the whole milk to the jug

20sJugWhole milk · 240 ml

Add the buttermilk to the jug

20sJugButtermilk · 60 ml

Add the cooled melted butter from the saucepan to the jug

20sJugCooled melted butter · step 8 · 70 g

Add the vanilla extract to the jug

10sJugVanilla extract · 1 tsp

Whisk the egg mixture → until combined

1 minWhisk

Add the wet ingredient mixture from the jug to the mixing bowl → pour wet mixture into dry ingredients

20sMixing bowlWet ingredient mixture · step 15

Stir the egg and plain flour mixture → gently until just combined; a few lumps are fine, do not overmix

1 minSpoon

Fold the blueberries into the pancake batter

1 minSpatulaBlueberries · 200 g

Rest the blueberry pancake batter

Result · Rested blueberry pancake batter · used in step 22

5 minMixing bowl

Add the unsalted butter to the frying pan → first batch; additional butter added for subsequent batches

20sFrying panUnsalted butter · 2-3 g

Melt the unsalted butter → until foaming but not browning

1 minFrying pan

Add the rested blueberry pancake batter and melted unsalted butter in the frying pan → ladle enough batter to form pancakes roughly 10 cm across, about 65 ml per pancake

1 minLadleRested blueberry pancake batter · step 19Melted unsalted butter · step 21

Pan-fry the blueberry pancake batter → until bubbles form across the surface and edges look set

3 minFrying panBlueberry pancake batter · step 22

Flip the partially cooked pancakes

20sSpatula

Pan-fry the flipped pancakes → until golden on the underside

1 minFrying pan

Transfer the cooked pancakes from the frying pan onto the warm plate → keep warm; repeat batching process with remaining batter, adding a little more butter to the pan for each batch

30sSpatulaCooked pancakes · step 25

Add the maple syrup → drizzle over stacked pancakes to serve

Result · Blueberry Pancakes

30sSpoonMaple syrup · 60 ml

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