Blueberry Pancakes with Blueberry Sauce

Fluffy pancakes filled with fresh blueberries, fried until golden and served with a simple homemade warm blueberry sauce.

Vegetarian Breakfast Pancakes Sweet Blueberries

Estimated Nutrition

Calories

725.4

kcal / serving

725.4 kcal total

Carbs

128.5g

per serving

128.5 g total

Fat

15.6g

per serving

15.6 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

tsp

tsp

tsp

for dusting

Dairy

piece

Egg

medium, free-range, beaten

150

Milk

Fruits

Blueberries

part of the 200g total, for the batter

115

Blueberries

remainder of the 200g total, for the sauce

Liquids

tbsp

Water

NutsSeeds

pinch

Salt

OilsFats

tsp

Vegetable Oil

for frying

Method

Combine the flour, baking powder, and salt in a bowl and form a well.

Whisk the egg and milk into the flour until smooth and rest for a few minutes.

Fold 85g of blueberries into the batter.

Fry spoonfuls of batter in oiled pan for 3 minutes per side until golden.

Stack the pancakes and keep them warm while cooking the remaining batter.

Simmer the remaining blueberries, sugar, and water in a saucepan for 2 minutes.

Pour the sauce over the pancakes and finish with a dusting of icing sugar.