Fresh blueberry pancakes that are easily found in the high mountains now, both wild and cultivated ones. Blueberries, in addition to being used for sweet and savory preparations in the kitchen, have long been known in phytotherapy and popular medicine. They are truly rich in beneficial substances such as flavonoids, tannins, vitamins, and anthocyanins, which are very powerful antioxidants that protect cells. Of course, not only that: they control blood sugar and have anti-inflammatory actions. The nice thing about blueberries is that they can be consumed fresh or dried, frozen, or in the form of jams, ice creams, or desserts in general. When it is the season, precisely now, I use them willingly and often for my pancakes. By the way, we all have the idea that pancakes are American or English, but in reality, their origins are much more ancient, even Greek.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Greek
- Seasonality: Summer
- Energy 217.86 (Kcal)
- Carbohydrates 33.35 (g) of which sugars 13.89 (g)
- Proteins 7.15 (g)
- Fat 7.16 (g) of which saturated 4.18 (g)of which unsaturated 2.47 (g)
- Fibers 1.41 (g)
- Sodium 129.55 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare blueberry pancakes
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 egg
- 1/3 cup Greek yogurt
- 2 tbsp milk
- 1 tbsp butter
- 1 cup blueberries
- 1 pinch salt
- 1 tsp powdered sugar
Tools
- Pan
- Bowl
- Whisk
Steps to prepare blueberry pancakes
I combine the milk with the already soft butter and yogurt. I put together the dry ingredients: the flour with the sugar and baking powder, and, of course, the pinch of salt. I mix the dry ingredients well.
I add the liquids to the flour, including the egg.
I mix all the ingredients with a hand whisk.
Lastly, I add the washed and dried blueberries.
Sometimes I let my blueberry pancake batter rest in the fridge for 15 minutes. This step is not really necessary, but I’ve noticed that letting the batter rest makes the pancakes better.
I heat a small pan and, once it’s ready, quickly pass a knob of butter over it to grease it. I pour a generous spoonful of batter and cover it with the lid.
A few minutes and I flip the pancakes. Here, patience is required to cook them because you need to keep the temperature low.
And here they are, beautiful and ready, the blueberry pancakes for a healthy and tasty breakfast.
A dusting of powdered sugar and they’re ready.
Advice
I would like to suggest a dessert with fresh blueberries, like the plumcake. Here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/ricetta-plumcake-ai-mirtilli/
FAQ
What is the season for both wild and cultivated blueberries?
Wild and cultivated blueberries start in June and can be found until the end of August, at least the Italian ones, because we already know that foreign ones are available on the market all year round.
Can other types of fruit be used for blueberry pancakes?
Yes, certainly. Strawberries or bananas, for example, could be good alternatives.
What is the difference between black and red blueberries?
Aside from the color, of course, black blueberries have a more acidic taste, while red ones are more bitter. Red blueberries are dried, contain less sugar, and more fiber. Black blueberries contain more anthocyanins, which help with eye health. Both are rich in vitamins.
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