American breakfast pancakes are second to none. The combination of fresh blueberries and maple syrup is heavenly. Make a big batch at once. These are also delicious when cold.
Ingredients
- 4 dl wheat flour or more if needed
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla sugar
- 2 tablespoons sugar
- 3 dl buttermilk
- 2 eggs
- 2 tbsp butter
- 1 dl blueberries
- 1 dl maple syrup
Instructions
- Separate the whites and yolks of eggs.
- Whisk the whites and sugar until stiff peaks form.
- Mix the yolks and the other ingredients together.
- Add flour as required – the dough should be quite thick.
- Let the dough rise for 15 minutes.
- Then gently add the whipped egg whites into the dough with cut and fold method.
- Put the pan over medium heat and add a generous amount of butter.
- Slowly spread the dough in the middle of the pan. A blini pan is also handy with this dish.
- American pancakes don’t have to be very large in diameter, as they are made to be thick.
- Flip when the top has cooled.
- If you use fresh blueberries, you can drop a few into the pancake while it’s baking.
- Stack the pancakes and put blueberries and maple syrup in between each one.
Nutrition (values are an approximate guide)
Calories: 370kcal | Carbohydrates: 72g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 640mg | Potassium: 216mg | Fiber: 2g | Sugar: 19g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg
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Last Updated on May 20, 2022 by Flavorado
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