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Blueberry | Plain pancakes

Maple syrup and butter dripping pancakes is an ideal breakfast for those laid back weekends. Also a quick breakfast with few all-time available ingredients for those hurry-burry mornings. It is simple to make fluffy pancakes from scratch with no effort.


While butter and maple syrup are everyone’s favorite, Honey, Agave nectar, Fresh berries, Caramelized banana and Whipped cream go good with pancakes.

Egg-less version:

Credits: Madhuram’s Eggless cooking’s The Best egg-less pancakes ever!

Ingredients you will need:

1 cup All purpose flour/Maida
1 tsp sugar
1 tsp cinnamon powder
2 tsp Baking powder
1 cup Whole milk
1 tbsp Oil
1 tbsp Water
1 tsp Vanilla extract
2 tbsp Butter
1/2 cup Blueberries


Add the Dry Ingredients: Flour, sugar, cinnamon and baking powder to a mixing bowl, stir gently and set aside.

Mix the Wet ingredients: Milk, oil, water and vanilla extract.

Pour the wet ingredients to the dry ingredients mixture and gently whisk, do not over mix or beat the batter. Set aside for a couple of minutes.

Heat a griddle/frying pan over medium flame, melt 2 tbsp butter and add it to the batter. Or melt the butter separately and add to the batter.

As per your preference, add blueberries to the batter or add them to the pancakes as they are cooking

Pour a ladle full of pancake batter (about 1/4 cup) to the hot griddle/frying pan. Do not spread like dosai. If adding Blueberries separately, this is the time. Add a few blueberry as the pancake is cooking. The right time to flip the pancake is when many bubbles appear on the top and the bottom is light brown/golden.

Carefully flip the pancake and cook till light brown. Clean the pan with slightly wet paper towel before pouring the next pancake if the blueberry juices is stuck to the pan. Grease the pan with butter to avoid pancakes from sticking.

Serve with maple syrup and a tiny block of butter.


Recipe with Eggs:

Credits: Dakota Kelly, Submitted to

Ingredients you will need:

1 & 1/2 cup All purpose flour/Maida
1 tbsp sugar
1 tsp Salt
1 tsp Baking powder (Original recipe: 3 tsp!)
1 & 1/4 cups Whole milk
1 egg
1 tsp Vanilla extract – Optional
3 tbsp Butter – Melted
1/2 cup Blueberries

The preparation is same as mentioned above.

But Sift the dry ingredients together. Mix the wet ingredients. Mix both but do not over-mix. Let the batter rest for 10-15 minutes. The mixture will be thickened in the mean time, Gently mix before making pancakes.

Pour a ladle full of batter (about 1/4 cup) to a greased pan/griddle over medium heat. Add blueberries and Flip the pancake when tiny bubbles form. Cook the other side till it is light brown/golden.

Serve with Maple syrup.


A few tips for perfect Golden – Fluffy pancake:

Use fresh ingredients.

Steadily pour the batter in the same spot, do not pour the batter and make the pancake with the back of the ladle.

Best time to flip the pancakes is when little bubbles form on the top of pancake.

Avoid burnt pancakes by adjusting the heat and greasing the pan when necessary.

How to Serve hot pancakes if you are not serving the pancakes immediately: Preheat oven to the lowest temperature and switch off the oven. Line the rack with Aluminium foil and place the cooked pancakes in a warm oven in single layer than stacking as this will make them soggy.

Happy Cooking

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November 2017
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