American style blueberry pancakes recipe
|Prep time||35 minutes|
|Cook time||2 minutes|
|Total time||37 minutes|
|Meal type||Breakfast, Dessert, Lunch|
|Allergy list||Egg, Milk, Wheat|
|Description||Thick and fluffy pancakes. Have a stack of 3 and pour over some maple syrup.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 5.3oz blueberries
Separate the eggs into two bowls.
In a larger bowl sieve the flour and add the baking powder. Add the milk and the egg yolks. Whisk together to create a batter.
Add a pinch of salt to the egg whites and whisk until stiff peaks form when the whisk is removed.
Fold the egg whites into the batter.
Leave the batter for 30 minutes to allow the batter to thicken, this waiting time creates much nicer pancakes.
Heat a non-stick pan and spoon in 2 tablespoons of batter. It will create the circular shape itself.
The pan must be hot but if bubbles appear immediately then the pan is too hot.
Cook for 1 minute or until bubbles appear, the top side will still be liquid but this is fine, flip it over.
Cook for a further minute and serve once you have created a stack of pancakes.
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