Soft And Fluffy Blueberry Pancakes In A Muffin Pan Recipes

SOFT AND FLUFFY BLUEBERRY PANCAKES IN A MUFFIN PAN

Steps:

• Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray and set aside ( do not use paper liners - refer notes).
• Add all group-1 ingredients into a large bowl and whisk to combine. Add butter and mix with your fingertips, until it looks like coarse sand.
• Whisk eggs in a different bowl and stir in buttermilk. Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
• Add 1/2 cup blueberries and fold gently to incorporate. Again,do not over mix. Divide batter into muffin pan. Sprinkle remaining 1/2 cup blueberries on top.
• Bake for 17-19 minutes or until a tooth pick inserted in the middle comes clean. DO NOT OVER BAKE.
• Place pan on a wire rack to cool. Gently loosen the sides of each muffin with a butter knife to remove pancake muffins. Serve with maple syrup.

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.