How To Make Fountain Blue Restaurant’s Blueberry Pancakes
Fluffy, melt-in-your-mouth pancakes with bursts of fresh blueberries in every bite.
Serves:
Ingredients
- 1 1/2 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp butter, melted
- 1 cup fresh blueberries
Instructions
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In a large bowl, whisk together flour, baking powder, salt, and sugar.
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In a separate bowl, whisk together milk, egg, and melted butter.
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Pour the milk mixture into the flour mixture and whisk until just combined (batter will be slightly lumpy).
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Gently fold in the blueberries.
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Heat a non-stick pan over medium heat. Use a ladle to scoop about 1/4 cup of batter per pancake onto the pan.
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Cook until bubbles start to form on the surface, then flip and cook until golden brown on the other side.
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Repeat with the remaining batter.
Nutrition
- Calories : 352kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 67mg
- Sodium : 1172mg
- Total Carbohydrates : 52g
- Dietary Fiber : 2g
- Sugar : 9g
- Protein : 9g
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