Blueberry pancake

 

Again, here is a pancake inspired by Hannah Miles. The blueberry pancakes are fluffy and tender with juicy blueberries in every bite. They are often served with butter and maple syrup, and some people like to add whipped cream or additional fresh berries on top. Here Hannah Miles is creative with blueberry syrup on top, which adds a burst of fruity flavor and sweetness that complements the pancakes' fluffy texture and delicate flavor.

Below is my recipe for 3 pancakes. Be sure to have 100g blueberries at home.

Step 1: prepare the batter. Sift flour (40g) and baking soda (1 ml), and mix well. Then, add egg yolk (1), sugar (15g), salt (a pinch), milk (50ml), buttermilk (20ml), melted butter and whisked egg white (1). Mix this batter very well until you have a smooth, dropping consistency. Let this batter rest in the fridge for 30 minutes. During this time, do step 2.

Step 2: prepare blueberry syrup. Use 70g blueberries, 2 tablespoons of sugar, 20ml water, freshly squeezed juice of 1/2 lime. Simmer this mixture in a gently hot pan for about 5-10 minutes until the sauce is thick and syrupy. Then, put this sauce aside. If it becomes thick when cooling down, you can add some water or orange juice.

The lime will make the syrup quite sour. If you have blueberries that are sour enough, you should not add lime. Sour lime could result from unripe blueberries or types of blueberries. Japanese blueberries are very sweet, but the picking season here is from late June to early September, so now it's still early to buy them at supermarkets. What I had was blueberries from Mexico where picking season is between February and May, and they are quite sour to taste. 

Step 3: make the pancake. Prepare a hot pan with melted butter. Use the batter that already well rested, stir once, and drop it by batches onto the hot pan. Sprinkle 30g blueberries on the top of each pancake. In the picture below, I use the cake rings so that my pancakes will look a bit thicker and easier for me to drop as many blueberries as I want (lol). As soon as the bottom of the pancakes turns golden brown, flip them over and wait till the top also turns golden brown. Then, move to plates and serve hot with blueberry syrup and whipped cream on top.

Enjoy your food!