Serves 8
25 min
Blueberries 'n' Cream Pancakes
Recipe GLPRf2c151332685bf
Fluffy pancakes bursting with fresh blueberries, served with a silky warm custard sauce. These breakfast classics are perfect for brunch or a leisurely morning meal.
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Ingredients
1⅔ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup fresh blueberries
1 egg
2½ cups whole milk
2 tsp lemon juice
5 tbsp sugar
2 tsp vanilla extract
Directions
In a medium saucepan, pour 2 cups of milk and heat over medium-high heat until steaming and very hot but not boiling, about 5 minutes. Watch carefully to avoid scorching the milk.
While the milk heats, whisk together the remaining 1/2 cup milk, flour, sugar, vanilla, and egg in a small bowl until smooth. When the milk in the pot is hot, slowly pour the milk-egg mixture into the hot milk while whisking constantly and vigorously to combine smoothly.
Continue cooking over medium heat, stirring frequently, until the custard sauce thickens, about 4–5 minutes. Remove from heat and set aside, whisking occasionally to prevent a skin from forming. The sauce will stay warm.
In a medium bowl, combine flour, baking powder, and baking soda.
Add egg, vanilla, lemon juice, and milk to the dry ingredients. Whisk until just combined and smooth.
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Preheat a griddle or large skillet over medium heat and lightly grease with non-stick spray or butter.
Ladle 1/4-cup portions of batter onto the hot griddle and cook until the bottoms are golden brown, about 3–4 minutes. Flip and cook the other side until golden, about 1–2 minutes. Transfer to a serving plate.
Top each pancake with warm custard sauce and additional blueberries if desired. Serve immediately.
