Blueberry pancakes are traditionally served for breakfast in America happy. Very aromatic taste of blueberry pancakes, if he is prepared with fresh blueberries. Alternatively, you can also use frozen blueberries, which are then added to the dough from the frozen pancake, because they make too much juice thawed. Put the flour into a bowl and mix with baking powder and baking soda. This is important so that the Blueberry Pancakes is particularly loose and well absorbed.
In America, there are particularly strong back baking powder, which can receive but not here. Therefore, the addition of soda is crucial for the success of Pancakes. The flour mixture and season with salt. 1 tablespoon neutral oil, and add an organic egg and mix with a hand blender. Pour the buttermilk to the batter and mix with a whisk loose with the flour. This move is not too strong, so the batter is loose and can rise during baking. The ingredients need only to be easily mixed together until the flour is moist. In a nonstick pan, melt the margarine and bake in portions no more than three small pancakes at a time. Pro Blueberry Pancake 2 .Pro type Blueberry Pancake 2 tablespoons batter into the pan.
The dough is enough for about 12 pancakes. The blueberries evenly over the batter. Blueberry pancakes on medium heat for as long bake until the surface is slightly firm and form small bubbles. Then with the spatula to turn once and also from the other side until golden brown, like to see in the picture above. The fully baked pancakes can be kept warm in a preheated oven at 50 °. Blueberry pancakes, sprinkle with powdered sugar as desired.
¤ 125 g Flour
¤ 1 tsp Baking powder
¤ 1 / 2 tsp Bicarbonate of soda
¤ 1 / 4 L Buttermilk
¤ 1 tsp Oil
¤ 1 Organic egg
¤ 60 g Margarine
¤ 200 g Blueberries
¤ 3 tsp Powdered sugar
Serves 3 – 423 cal per serving, 30 mins Prep – 30 mins Total