Blueberry pancakes: A deliciously fluffy American tradition

Pancakes are probably the most popular dish worldwide. They are prepared — in various ways — in so many countries that counting them is a daunting task. Finnish gingerbread pannukakku, Ethiopian injera flatbreads (made from so-called teff flour), or Brazilian tapioca pancakes are just the beginning of this long culinary journey. Today, we are visiting pancake houses in the United States and encourage you to try their local blueberry pancake recipe.

What distinguishes American pancakes from all the types of pancakes around the world? Of course, it is their fluffiness, thanks to the buttermilk used in the recipe. Americans often stack pancakes on top of each other, then pour various — not necessarily healthy — sauces over them. Today, we want to take only the best from this dish, so we will do without peanut butter, chocolate, or artificial sweet syrups. Instead, we will use blueberries and top them with maple syrup. Good luck!

Ingredients:

• 350g of flour,
• 2 eggs,
• 240ml of buttermilk,
• 3 tablespoons of icing sugar,
• 1 teaspoon of baking powder,
• 1 teaspoon of bicarbonate of soda,
• 60ml of oil,
• a pinch of salt,
• a large handful of blueberries,
• maple syrup.

Preparation method:

1. Mix the dry ingredients: flour, baking powder, icing sugar, bicarbonate of soda, and salt. Then, add the eggs, buttermilk, and oil.
2. Mix everything thoroughly; you can also use a mixer.
3. Finally, add the washed blueberries to the mixture. You can cut the larger ones in half, and leave the smaller ones whole.
4. With the prepared batter, use a spoon to scoop small portions onto a preheated pan. You don't need to use fat, it won't be necessary.
5. Fry on both sides until golden. Serve with maple syrup. Enjoy!