"Up & At 'Em", our theme for this week at I Heart Cooking Clubs (IHCC), it's breakfast time, the most important meal of the day, the one that sets you up and about! It was a public holiday yesterday, the family woke up later than usual, it was a lazy morning, and these Blueberry Pancakes makes a lovely breakfast on such mornings. These are great eaten warm for those who are up and about to start the day, and are just as delicious when eaten later, at room temperature, for those who want to sleep in a little longer!
These pancakes uses the basic ingredients, flour, baking powder, milk, sugar, melted butter and frozen blueberries, but these simple ingredients makes really good pancakes!
The original recipe calls for some icing sugar to be sprinkled over the top before serving with a drizzling of maple syrup. My family had this with some honey drizzled over instead. They have always love pancakes with honey!
I prefer eating the pancakes as it is, it already is very good on its own, with a mug of hot coffee.
These pancakes are just so delicious. They are tender, not-too-sweet, and the sweet blueberries are just bursting with juice. Recipes calls for 3/4 cup of frozen blueberries, but I have used more than that, perhaps double that amount. Family approved! One that I would make again! Yums!
(source from donnahay.com)
2 cups (300gm) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
1/2 cup (110g) caster (superfine) sugar
2-1/4 cups (560ml) milk
75gm unsalted butter, melted
3/4 cup (115gm) frozen blueberries
fresh blueberries, to serve
maple syrup, to serve
icing (confectioner's) sugar, for dusting
Place the flour, baking powder and sugar in a bowl and make a well in the centre. Combine the eggs, milk and butter, gradually pour into the well and whisk until smooth. Stir in the frozen blueberries. Heat a lightly greased non-stick frying pan over low heat. Cook 1/4 cups of the pancake mixture for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1-2 minutes or until light golden. Repeat with the remaining mixture. Stack the pancakes, top with the fresh blueberries, pour over the maple syrup and dust with icing sugar to serve. Makes 16.
To see what everyone are having for breakfast, drop by IHCC. You might just be inspired to join us! For more details about joining in, click here.