Blueberry Pancakes

Description

Blueberry pancakes are a delicious and hearty breakfast that provides a boost of energy, vitality, and vitamins. There are many recipes for making pancakes. Some people love the classic version made with premium wheat flour, while others prefer pancakes made from whole grain, rye, or oat flour. Two centuries ago, raisins, berries, or pumpkin cubes were added for sweetness. In the colder months, frozen berries can be used: they are much cheaper and always available. In this recipe, the pancakes are made with wheat flour, the batter is mixed with milk, and they are fried in olive oil—resulting in particularly fluffy pancakes with a beautiful golden crust. They are best served with natural yogurt or a dollop of fresh sour cream. These light pancakes look wonderful on a plate and, with a handful of fresh blueberries, become a perfect summer breakfast.

Ingredients

• Chicken Egg - 1 piece
• Wheat Flour - 1 glass
• Baking Powder - 2 spoons
• Milk - 1 glass
• Salt - to taste
• Blackberry - 5 oz
• Olive Oil - to taste
• Natural Yogurt - to taste

Step by Step guide

Step 1

Beat the egg with the flour, baking powder, milk, and a pinch of salt until a smooth, tender batter forms. Gently fold in the blueberries.

Step 2

Heat a skillet and add 1/2 teaspoon of oil.

Step 3

Pour a ladle of batter onto the skillet and another one, leaving enough space between them. Cook the pancakes for 1-2 minutes, until bubbles form on the surface.

Step 4

Flip and fry until evenly golden brown. Continue frying, adding oil to the pan as needed, until the batter is finished. Serve the pancakes with yogurt and berries.

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