The deliciously fluffy blueberry pancake recipe

Incredibly soft and airy, these pancakes will enhance your breakfast like never before.

We continue our tour of breakfast preparations around the world. After the waffles and Scandinavian scones so Britishit’s pancake time Made in the USA. But be careful, not for everyone. Very soft pancakes, topped with whipped egg whites and garnished with blueberries (I prefer them frozen this season).

We give you the recipe, the preparation of which should take no more than 20 minutes.

Ingredients for fluffy blueberry pancakes (for 8 pancakes)

• 175 g of flour
• 1 sachet of vanilla sugar
• 2 egg yolks
• 4 egg whites
• 1 sachet of yeast
• 1 level teaspoon of baking soda
• 20cl of milk
• 50 g of butter
• 1 pinch of salt
• 2 tablespoons of neutral oil
• 100 g of blueberries

The recipe for fluffy blueberry pancakes

• Melt the butter, let it cool before using it.

• In a salad bowl, mix the dry ingredients. Make a well and pour in the egg yolks, the warmed milk (to avoid lumps) and the melted butter. Mix until you obtain a homogeneous consistency.
• Beat the egg whites until stiff, add a pinch of salt to prevent them from falling. Add them immediately to the mixture, mixing gently.
• In a very hot and previously oiled pan, pour a small ladle (or two good spoons) of the pancake dough, without flattening it, and add some fresh or frozen blueberries to the dough.
• Cook over medium heat until the pancake is golden brown and bubbles appear on the surface. Turn it over to cook the other side for about 2 minutes.
• Repeat the operation until you run out of pancake batter.

You can serve these fluffy pancakes with maple syrup or, the must, with homemade vanilla and red berry whipped cream. Enjoy your breakfast!

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