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Blueberry Pancakes

Name: Blueberry Pancakes
Prep time: 300 s
Cook time: 600 s
Total time: 1020 s
Yield: 4
Ingredients: 1 1/2 cup Wheat flour white all-purpose unenriched; 30 grams Sugars brown; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Leavening agents baking soda; 1/2 teaspoon Spices cinnamon ground; 1/4 teaspoon Salt table; 1 Unit Egg whole raw fresh; 300 grams Nestle Milkpak UHT; 125 grams Nestle sweet and tasty yogurt; 2 tablespoons Oil avocado; 2 tablespoons Butter salted; 1 1/2 teaspoon Vanilla extract; 2 cups Blueberries raw

17'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Breakfast

Weekends

Treenut-Free

Ingredients

Servings

- 4 Portions +

Wheat flour, white, all-purpose, unenriched

1 1/2 cup Wheat flour, white, all-purpose, unenriched

Sugars, brown

30 grams Sugars, brown

Leavening agents, baking powder, double-acting, straight phosphate

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking soda

1/2 teaspoon Leavening agents, baking soda

Spices, cinnamon, ground

1/2 teaspoon Spices, cinnamon, ground

Salt, table

1/4 teaspoon Salt, table

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Nestle Milkpak UHT

300 grams Nestle Milkpak UHT

Nestle sweet and tasty yogurt

125 grams Nestle sweet and tasty yogurt

Oil, avocado

2 tablespoons Oil, avocado

Butter, salted

2 tablespoons Butter, salted

Vanilla extract

1 1/2 teaspoon Vanilla extract

Blueberries, raw

2 cups Blueberries, raw

Blueberry Pancakes

Nutri value

Go to instructions

Instructions

3 Steps

17'

Total

Preparation

10'

Cooking

Waiting

Step by step

1 of 3

Step 1

In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt and stir to combine.
In a medium bowl, whisk together the egg, milk, yogurt, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. If using fresh blueberries, fold them into the batter.

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2 of 3

10'

Step 2

Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, evenly scatter them onto each pancake immediately after pouring the batter. Cook the pancakes for 1 to 2 minutes, or until bubbles form. Flip and cook for 1 to 2 additional minutes, or until the pancakes are puffed and golden brown.

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