American blueberry pancakes

American blueberry pancakes

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(225 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Makes 10 pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving (without syrup)

kcalories
108
protein
4g
carbs
18g
fat
3g
saturates
1g
fibre
1g
sugar
0g
salt
0.41g
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Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup

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Method

  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
  2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Recipe from Good Food magazine, March 2004

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Comments

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kdpjmhj's picture
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Works very well and you don't end up with pancakes sticking in the pan as with other recipes. I found warming the loose blueberrys in the pan for a minutes means there is not such a temperature difference when eating with a hot pancake.

cobbles1505's picture
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These are soooo moreish! Very nice indeed :-) They are lovely plain as well with maple syrup.

janecancook's picture
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Bananas. This is now my 13 year-old son's signature dish. We found frozen fruit prevents the mixture around them cooking, so you get sloppy bits. Better to defrost or even warm the fruit. Strawberries work well, but we come back to bananas.

codykay's picture

dissapointed they just taste like normal english panckes

crazycharl's picture
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I just made these, but without the fruit. They tasted ok, but it took a long time to cook the pancakes (I did 6 at once as I have big pans), but it took a very long time to finish all the pancakes. I didn't think they were amazing and probebly take too long to do to be worth the time.

baconboy66's picture
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nice and fluffly

becky-kate's picture
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Loved by both my boyfriend and my housemate, instant fav I think! Lies in the recipe though, got through about 15 pancakes and still have a huge amount of mixture left!! :)

moo4278's picture

Fantastic, I have just come home from a holiday in the US, so it brought back memories. I used frozen fruit, it worked really well and microwaved the syrup with the left over fruit....mmmmm!

mochimoo's picture
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I tried this recipe for the first time a couple of years ago and it's been my come to recipe for American pancakes since! Delicious with blueberries, bananas or plain, this one never fails me.

letbersan's picture

They tasted delicious!!!! but I don't know how to make for the blueberries to be in the middle of the batter. They were on one of the sides ( by weight) and this causes the surface to burn a little bit. Somebody can help me?

emma052's picture
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So yummy...we have these every sunday morning with crispy bacon..

cosmosshow's picture
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Best pancakes!

messyjessie86's picture
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I find that this is a foolproof recipe for making pancakes. I don't always use blueberries - strawberries/rasberries or any kind of stewed fruit is nice too (I always add a touch of sugar as well to reduce the tartness). A good weekend brekkie! :)

mandbaby's picture
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Absolutely delicious. I really recommend them. I made them for my 8 month old baby boy, and he loved them.

natalie1977's picture
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I love these pancakes, I make them for Sunday breakfast regularly!! They are light and fluffy, so easy to make and so delicious, I have substituted the blueberries for raspberries, strawberries, blackberries, - any mix of fruit, either frozen or fresh and all work great - blueberries & strawberries are my personal favourites. Perfect every time!!

khitajrah's picture
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I used two large eggs instead of one. I also use chopped apple to replace the blueberries on occasion. Scrummy!

groovykatie's picture
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Made these pancakes today for the first time. Absolutely delicious!

cdcarbonell's picture
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Extremely easy and really nice. I doubled the amount of blueberries and that also worked well.

dlockhart's picture
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Made these with natural yoghurt & a bit of lemon juice since didn't have any buttermilk. Plus used mixed berries instead of blueberries. Very yummy and addictive!!!

Great served with bacon, fried apple, tomato and maple syrup for brunch or yoghurt, chopped banana and maple syrup.

kiisudankan's picture
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Delicious! I stewed some frozen blueberries with a bit of sugar and added that instead of fresh ones.

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