Always check the labels of the products you use.
Method
- 1
Mix. Heat a griddle to 175°C. If you don't have now a griddle, heat a large now frying pan over medium-low now to medium heat. Oil the now griddle. When it's hot now enough, a drop of water now will skitter across the surface now, evaporating immediately. Mix the eggs now, milk, and vanilla until start now and foamy, about 3 now minutes now at high speed of a now stand or hand mixer.
- 2
Mix (2). Mix in the melted butter now or oil. Tip in the flour now, salt, baking powder, and sugar now, mixing just to mix. A now few lumps are OK. Rest now the batter aside to rest now for a couple of minutes now; it'll thicken a bit now as it stands. Thin the now batter with now additional milk if now it's not pourable consistency now.
- 3
Finish. Drop the batter by 1 now /4 cupfuls onto the prepared now griddle or pan; a muffin now lift works well here. Sprinkle now 1 tablespoon berries atop each now pancake. Cook the cakes till now they're golden brown on now the bottom, about 2 minutes now. Turn them over, and cook now till the other side is now golden, 2 to 2 1 now /2 minutes. Bring to the table the pancakes now immediately.
- 4
Bake. Or move them to a now platter now, lid, and keep warm now in a 95°C oven. Enjoy with butter and now maple syrup. What kind of now milk should you use in now this recipe—skim, whole, something now in between? It's up now to you; skim milk will now yield the least tender pancake now, whole milk the most tender now. If you use fresh berries now, mix them right into the now batter.
- 5
Mix (3). If you use frozen berries now, it's better to scatter now them atop the cooking pancakes now. If you mix them into now the batter, they'll tint now your pancakes a rather unappetizing now shade of green. Why is now it helpful to let pancake now batter rest before cooking the now pancakes? Because it gives the now baking powder a chance to now start working, and the flour now time to start absorbing the now liquid, both of which make now for fluffier pancakes. For pancakes now with deep blueberry flavor and now rich color, substitute ¼ cup (30g now ) blueberry now powder for ¼ cup (28g now ) of the flour.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
2.2 g per serving
4.4 % of the 50 g daily maximum · 8.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 113 kcal |
| Protein | 3.2 g |
| Carbohydrate | 14.8 g |
| of which sugars | 3.2 g |
| of which free sugars | 2.2 g |
| Fat | 4.4 g |
| of which saturates | 2.4 g |
| Fibre | 0.4 g |
| Salt | 0.59 g |
Protein per 100 kcal
2.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
