Blueberry Pancakes have become one of my favourite special breakfasts on this trip! Especially as we can get some delicious fresh Canadian Blueberries!! Yummy!!
It is surprisingly easy to throw the mix all together and makes for a delicious hearty breakfast to keep you going on a big day!
These blueberry pancakes are light, fluffy and delicious. Made with fresh blueberries and smothered in maple syrup they are true gourmet travellers food. I make them quite small in size as I find they are just better that way but you can make them as big or as little as you like.
Ingredients: (Serves 2-3)
1 Tbsp Melted Butter
1 Tbsp Greek Yoghurt
1 Cup Milk
1/4 Cup Soft Brown Sugar
1 Cup + 2 Tbsp Plain Flour
1 tsp Baking Powder
Roughly 1/2 Cup Fresh Blueberries
1. Mix all wet ingredients together in a bowl. (This is best made with a whisk if you can).
2. Add flour and baking powder, using the whisk mix wet and dry together until just combined. The key to light and fluffy pancakes is not to over mix the batter. This mix should be thick and stick to a spoon, if you think it is too dry then add a touch more milk but you want it really quite thick. It can then be stored in the fridge until required or used straight away.
3. When ready to cook, add the blueberries and fold into the batter with a spoon.
4. Pre heat a non stick pan over a medium heat. Add a small drop of butter then spoon the mixture into the pan. I like to use about one dessert spoon per pancake so they are small and cute. Use the back of the spoon to spread the mixture is it is not spreading by itself.
5. Cook 1-2 minutes until golden on one side then flip and cook on the other side 1-2 minutes until golden. If they are cooking too fast or burning then reduce the heat. If they cook too quickly the outside will cook but the centre won’t.
6. Serve Immediately and enjoy!
I have served these Blueberry Pancakes with some smashed strawberries and maple syrup. The ultimate Canadian road trip breakfast!