These pancakes should be best for a healthy breakfast. But I made them right before midnight when my fiance felt hungry (as usual at this time) and asked for something hot to eat. Funny as he is, when he feels hungry, he only has appetite for some savory stuffs, but what I often have in my fridge are cakes and sweet desserts. Immediately thinking of some fresh blueberries I’d just got from the supermarket at a very attractive price the other day, I offered him why not trying some blueberry pancakes as I read about one recipe in my dessert book which makes low fat and more healthy pancakes, then he could enjoy his supper without worrying about whether sweet stuffs would make him fatter a little more (now he is well aware of keeping in shape ).
It’s quick to make these pancakes for breakfast or even supper. Personally I am not very impressed by the taste of a fresh blueberry, but when making into cakes or similar desserts, blueberries seem to change into another different kind which is very tasty and impressive to eat.
Ingredients (serves 6)
- 125g plain flour
- 1 1/3 tbs baking powder
- 1/2 tsp salt
- 3 tbs sugar
- 2 eggs
- 125ml milk
- 1 tbs vegetable oil
- 110g fresh blueberries
- maple syrup, to serve
- Sift the flour and baking powder, then combine with the salt and sugar in a large bowl. Make a well at the centre.
- Lightly beat the eggs with a fork then add to the flour mixture, mix well to combine.
- Gradually add the milk, stirring constantly until smooth. Let the batter rest for about 20 minutes.
- Place a nonstick skillet over medium heat. Brush the skillet with a little oil. Pour about 2 tbs batter onto the skillet, let the batter runs into a round cake. Sprinkle some blueberries on top of the cake. When bubbles appear, flip the cake and cook the other side of the cake for about one minute.
- Repeat the procedure with the remaining batter and blueberries.
- Serve hot with maple syrup.