Dutch Blueberry Pancakes Recipe

About: A European staple that Sarah grew up with. Fresh blueberries are baked into this classic sweetened pancake batter. Makes three 8 oz pancakes.

Recipe Info

Restaurant: Sally's Seafood on the Water | San Diego

Servings: 1
Prep Time: 40 minutes
Cuisine: American
Meal Type: Recipemealtype object (1)
Main Ingredient: Recipemainingredient object (31)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: Yes

Directions

Recipe

In a bowl, mix the eggs and milk. In a second bowl mix the flour, baking powder, sugar, and salt. Combine the egg/milk mixture with the flour/sugar mixture – it does not need to be completely smooth, lumps will cook out. Let sit for 15 minutes then add sparkling water. Pour 8 oz of batter into a medium hot non-stick pan, top with blueberries. When the pancake is golden brown on the bottom, flip and continue cooking until done. Flip again to serve blueberries on top and dust with powdered sugar.

Ingredients

4 Eggs 1 C. Milk 4 Tbsp. Sugar 1 Tbsp. Baking Powder 1 1/4 C. Flour 1/2 C. Sparkling Water 1 pinch Salt 3 Tbsp. Fresh Blueberries

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