On weekends it is always a heavy brunch rather than breakfast and lunch. And what could be better brunch than a stack of delicious, fluffy, light and tender pancakes. Fresh fruit or berries with generous helping of honey or maple syrup makes them even more tasty, with everyone wanting more of them.
What you Need:
All purpose Flour : 1 cup
Sugar : 3 Tbsp
Baking Powder : 1 Tbsp
Salt : 1 tsp
Milk : 1 cup
Egg : 1
Butter : 2 Tbsp, melted, unsalted
Vanilla extract : 1 tsp
Blueberries : 1/2 cup + extra for serving
Honey or Maple Syrup : for Serving
Sift together flour, baking powder, salt and sugar. Keep aside.
Whisk together milk, egg, vanilla and butter.
Whisking slowly add in the milk mixture into the four mixture, to get a smooth batter.
Let the batter rest for 15 to 20 minutes.
Add in the blueberries and fold.
Pour batter by 1/4 cupfuls onto a hot griddle sprayed with a nonstick cooking spray.
Turn when bubbles form on top and cook until the second side is golden brown.
Serve with honey or maple syrup and more blueberries.
Mom’s Tips :
Cook the pancakes on medium low heat to avoid burning.
You can skip the blueberries, for the classic pancakes and serve them with fresh fruit like banana or strawberries.
Instead of honey or maple syrup, you can make a blueberry compote to serve.