Small Blueberry Pancakes with Butter Foam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
- 2 tablespoon sugar
- 250 ml milk
- 1 egg (s) (size L)
- 2 tablespoon sunflower oil
- 150 g blueberries
- 120 g butter, soft
- 2 Table spoons milk
- 1 tablespoon maple syrup
- some sunflower oil to fry
- some blueberries for garnish
- some maple syrup for serving
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder thoroughly. Sift this mixture into a bowl along with salt and sugar. Add the milk, egg and oil and stir to form a smooth dough. Then fold in the berries and let rest for 5 minutes.
- Grease a pan thinly with oil and heat it over medium temperature. Add tablespoon-sized dough portions to the pan and fry until bubbles appear on the surface. Turn the pancakes over and fry the other side until golden brown. Layer the pancakes in portions and keep them warm.
- For the butter foam, put the butter in a bowl and stir with a mixer until foamy. Add milk and maple syrup and stir to a light cream.
- Serve the pancakes with some blueberries, a spoonful of butter foam and a little maple syrup.
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