Soft And Fluffy Blueberry Pancakes In A Muffin Pan Recipes
SOFT AND FLUFFY BLUEBERRY PANCAKES IN A MUFFIN PAN
So soft, light and fluffy blueberry pancakes in a muffin pan!!! Fabulous for meal prep or feeding a crowd or if you are just not in the mood for flipping pancakes. These meal prep blueberry pancakes are buttery and uses a secret technique in achieving the perfect Soft-Fluffiness.
Provided by Maria Doss
Categories Breakfast
Time 26m
Number Of Ingredients 10
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
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Provided by Good Food team
Categories Breakfast, Brunch, Snack, Supper, Treat
Time 35m
Yield Makes 10 pancakes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
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