These blueberry pancakes are a delicious, nuts-free and soy-free snack for kids made with all purpose flour, sugar, eggs, buttermilk and butter. They make the perfect fruity treat!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 12 mins – easy
🍽 6 servings – 334 kcal per serving
|
Serving
183g |
Fat
11g |
Sat. fat
6g |
Sodium
314mg |
|
Carbs
48g |
Fibers
1g |
Sugars
14g |
Proteins
9g |
INGREDIENTS
- ¼ tsp salt
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp baking powder
- ½ tsp baking soda
- 2 eggs
- 2 cups buttermilk
- 1 cup blueberries
- 1¾ oz unsalted butter
TOOLS
- 1 whisk
- 2 bowls
- 1 saucepan
- 1 skillet pan
- 1 fish slice
- 1 wooden spoon
- 1 plate
STEPS
Melt 1.5 oz of unsalted butter in a saucepan. Then remove from the heat.
Put the all-purpose flour, baking soda, baking powder, granulated sugar, and salt in a bowl. Whisk to get a dry mixture.
Crack the eggs into a second bowl. Then add the melted butter and buttermilk. Whisk for 2 minutes to get an egg mixture.
Transfer the egg mixture to the flour mixture and stir with a wooden spoon for 2 minutes to get a batter.
Grease a skillet pan with the remaining unsalted butter and heat. Pour the batter into the skillet pan (12 pancakes).
Divide the blueberries into the batter.
Cook for 2 minutes to get semi-cooked pancakes.
Flip the semi-cooked pancakes with a fish slice.
Cook the semi-cooked pancakes for two minutes, then remove from the heat.
Transfer to a plate.
It’s ready to be served !
