Maple and Blueberry Pancakes
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(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For the pancakes
- ¾ cup Whole wheat flour
- ¾ cup Buckwheat flour
- 1 ½ tsps Baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1 ⅔ cups milk
- 2 eggs (beaten)
- ½ cup Maple syrup
- 1 cup Blueberries
- 1 Tbsp butter (melted)
- butter (for frying)
- To serve
- Maple syrup
- Blueberries
- mint
Preparation
Kitchen utensils
1 Bowl, 1 Small bowl, 1 Roasting pan mit Deckel, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Slotted spatula, 1 Whisk
Preparation steps
1.
Sift together the dry ingredients for the pancake batter then beat in the milk, eggs and maple syrup. Set aside for 15 minutes then fold in the blueberries and the melted butter.
2.
Melt a little butter in a frying pan and drop in tablespoons of batter. Cook for about 2 minutes then flip the pancakes and cook for 2 more minutes or until the pancakes are spongy and lightly browned.
3.
Continue with the rest of the batter, stacking the pancakes between sheets of non-stick baking paper. Cover with a clean tea towel to keep warm.
4.
Serve the pancakes drizzled with the maple syrup and decorated with blueberries and mint sprigs.
