American Style Blueberry Pancakes

When my boyfriend and I took a month out of our schedule and headed to California, we ate a lot of pancakes. Not because we ordered them as such, but whenever we ordered eggs or any other breakfast dish, pancakes came on the side, whether you wanted them or not!

I had so many, I haven’t made my homemade version since getting back. But the other day my lovely friend Dorte reminded me of them once more, this time with added blueberry’s.

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Makes roughly 8 small pancakes, or 4-5 medium ones.

135 g plain flour, preferably organic

1tsp baking powder

½ tsp salt

2 tbsp sugar

130 ml milk

1 large free-range egg

2 tbsp butter, melted

100g blueberrys

extra butter for frying

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Start by melting the butter on low heat and leave to cool for 5 min.

Sift the flour and baking powder into a bowl, then add the salt. Whisk the milk and eggs together and pour the mixture into the flour and stir. Then add the melted butter, and stir until the batter is free of lumps. Leave for 15 min at room temperature.

On a medium hot frying pan add a knob of butter, pour a small amount of batter into the pan. Then place 5 or 6 blueberrys onto the cooking pancake. Be patient, don’t turn the pancake to soon, give it 2 or so min, it needs time to rise. Then flip over and cook for 1 min.

Keep your cooked pancakes warm in an oven at 60 degrees, until you have made the whole batch.

Serve with tons of butter and maple syrup.