**Servings:** 2 (4-6 pancakes)
**Time:**
- **Total Time:** 20 minutes
- **Preparation Time:** 10 minutes
- **Overnight Preparation Required:** Not applicable
- **Cooking Time:** 10 minutes
**Tools:**
- Induction stovetop
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle suitable for induction
- Spatula
**Ingredients:**
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- Butter or oil for cooking
**Instructions:**
1. **Prepare the Batter:**
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
2. **Cook the Pancakes:**
- Heat a non-stick skillet or griddle over medium heat on the induction stovetop and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown and cooked through.
3. **Serve:**
- Serve immediately with your favorite toppings such as maple syrup, extra blueberries, or whipped cream.
**Health Benefits:**
- High in antioxidants from blueberries
- Contains protein from milk and egg
- Balanced with carbohydrates for energy
**Keywords:**
blueberry pancakes, breakfast, easy recipe, fluffy pancakes
Comments
Post a Comment