toodle.

Blueberry Pancakes with Blueberry Sauce

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

VegetarianBreakfastPancakesSweetBlueberries

Estimated Nutrition

Per Serving Total
Calories 725.4 kcals 725.4 kcals
Carbohydrates 128.5 grams 128.5 grams
Fat 15.6 grams 15.6 grams
Protein 22.8 grams 22.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
115
g
Self-Raising Flour
1
tsp
Baking Powder
2
tsp
Sugar
1
tsp
Icing Sugar
for dusting
Dairy
1
piece
Egg
medium, free-range, beaten
150
ml
Milk
Fruits
85
g
Blueberries
part of the 200g total, for the batter
115
g
Blueberries
remainder of the 200g total, for the sauce
Liquids
2
tbsp
Water
NutsSeeds
1
pinch
Salt
OilsFats
1
tsp
Vegetable Oil
for frying

Steps

  • 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.