Blueberry Pancakes

Great for Breakfast

The United Nations has declared March 20, 2013 the first International Day of happiness to underscore the commitment of its 193 member states to place a greater focus on happiness for their citizens. The aim of the UN international happiness day is to “promote happiness as a universal goal and aspiration in the lives of human beings around the world.”

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If you are wondering how you are going to accomplish this happiness goal, you don’t need to worry because the ten key elements to a cheerful life have been innovatively coined into the acronym, GREAT DREAM: giving (not just money, but time, ideas and energy); relating (actively strengthening relationships); exercising (being active and getting enough sleep); appreciating  (taking note of the world around us); trying out (continuously learning new things); direction (having realistic goals); resilience (finding ways to bounce back); emotion (having positive emotions like, joy, gratitude, contentment, inspiration, and pride); acceptance (learning to accept who we are) and meaning (being part of the bigger picture).

On Monday, I talked about the need to have a bright orange piece or art or ornament, to remind us of the daily ‘struggle to happiness’. Now there’s more reason for us to get this ornament. For more information, on great dream, see actionforhappiness.org.

Today I want to share with you the recipe for blueberry pancakes. I made them over the weekend for breakfast and I really enjoyed eating them. If you manage to try out this recipe, please give me a feedback. I want to thank you for visiting this site.

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Please proceed to the recipe

  • Ingredients
  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • I teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon salt
  • 80g (½ scant cup) sugar
  • 2 eggs, beaten, lightly
  • 80g (⅓ cup, 5½ tablespoons, 3oz) butter, melted
  • 400ml (1⅔ cups) milk
  • 340g (2 punnets) blueberries

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Please always remember to assemble all ingredients before you start. Makes everything easy and faster.

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First sift the flour, baking powder, baking soda (bicarbonate of soda) and salt into a bowl. Add sugar, stir. Make a well in the centre and then add the combined egg, butter and milk. Mix gently until just combined. Do not over mix otherwise pancakes will become tough.

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Now, gently fold in the blueberries. If you do not like a lot of blueberries, reduce the amount, if you’d like more, increase the amount, if the amount suggested is enough, then just use as suggested. Heat a non-stick frying pan and very lightly brush with oil. I normally use a silicon brush with just a drop or two of oil. Do not use a lot of oil.

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I used a ½ cup measure to scoop the batter. I was able to make nine medium pancakes. if you want them large use a larger scoop.

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Cook the pancake over low heat until bubbles appear and pop on the surface, also making sure they do not burn underneath.

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Gently turn the pancake over and cook the other side. Transfer to a plate and cover with a clean cloth to keep warm. If the pan gets dirty, please clean it using kitchen paper towel.

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The pancakes are now ready to serve….what you serve them with will depend on your personal choice.

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If you prefer to eat the pancakes plain without any sugary or fatty additions, then just eat them plain.

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If you don’t like them plain, serve topped with whipped cream and blueberries, a fruit medley of you choice, maple syrup, chocolate fudge syrup, the suggestions are endless

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I served mine with whipped cream and some Marmalade. I love the bitter tang of marmalade mixed with fresh cream! I hope you enjoyed eating the pancakes. Please give me  feedback via the blog. Thanks for supporting this blog and do come back for more recipes!

Blueberry Pancakes

Preparation time: 10 minutes; Total time: 20 minutes; Makes: 8-12 depending on size

  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • I teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon salt
  • 80g (½ scant cup) sugar
  • 2 eggs, beaten, lightly
  • 80g (⅓ cup, 5½ tablespoons, 3oz) butter, melted
  • 400ml (1⅔ cups) milk
  • 340g (2 punnets) blueberries

Instructions

  1. Sift the flour, baking powder, baking soda, and salt into a bowl. Add sugar and make a well in the center.
  2. Whisk the eggs, melted butter and milk in a separate container; pour the egg mixture into the well, stirring until just mixed- do not over mix. Gently, fold in the blueberries, using a metal spoon.
  3. Heat a non-stick frying pan and lightly brush with oil. Pour ⅓ cup batter into the pan and spread out to about 6 inches in diameter. If you want larger sizes, scoop with ½ a cup. Cook over low heat until bubbles appear and pop on the surface, also making sure they do not burn underneath.
  4. Gently turn the pancake over and cook the other side. Transfer to a plate and cover with a clean cloth to keep warm.
  5. Serve warm with maple syrup, cream and fresh blueberries, or any other syrup/filing of your choice.

Points to Note:

  • Cook the pancakes at medium high to avoid over browning before they are fully cooked.These pancakes are difficult to handle so take care when turning them.
  • If the batter is a bit thick add a little more milk, stir gently.
  • These pancakes are absolutely delicious, served warm with whipped fresh cream and maple syrup. 
  • Last Updated: 31 August 2018

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

14 thoughts

    1. Hi Shanna,
      I was eating and taking photos at the same time. I had made 2 dozen pancakes. I make these pancakes at least once a week. Delicious! Have a fabulous week!
      Liz

    1. I use a PowerShot SD1300 !S, digital. Its a very basic point and shoot, have had it for some two years or so. I have not yet bought a good Camera!!

        1. Thank you for loving them. I really appreciate your kind gesture. And thank you for being here several times. I love chatting with others. Makes blogging have some sense.

  1. WOW! I love these pancakes. The taste amazing. The blueberry’s make the pancakes juicy. When you bite the pancake, with a blueberry in it, the juice squirts out and this adds a nice zing to the taste. I like it very much. Thanks for the recipe.

    1. Thanks again for your support. I enjoyed eating these for my breakfast over the weekend. They were delicious and filling. I ate three!!!

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