Fluffy Blueberry Cardamom Pancakes
>> Monday, July 18, 2011 –
blueberries,
breakfast
It was a beautifully bright Sunday morning. It has been a beautiful summer so far, although it has been pretty hot at times, this morning was just so beautiful. It may have been because I was just filled with excitement of the day that lay ahead. I had bought quite a lot of blueberries and had planned what I would be whipping up for breakfast this morning. I was just enjoying my steaming cup of latte, looking out at the beauty outside of my family room window, before I started with something sweet for breakfast.
These are the ingredients you will need for the pancakes:
1¾ cups of all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup of sugar
¼ teaspoon ground cardamom
1 cup whole milk
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup blueberries
melted butter for pan
pure maple syrup
In a mixing bowl, combine 1¾ cups of all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1/3 cup of sugar and ¼ teaspoon ground cardamom.
Wet Ingredients, Milk, Melted Butter, Vanilla Extract and Eggs |
Pour the liquid into the dry ingredients, mixing well, then toss in 1 cup of blueberries.
Let the mixture rest for about 5 minutes before starting to bake. I let it rest for a while so that the flavor of the cardamom gets to absorb into the batter.
Adding Blueberries |
Heat a non-stick frying pan at medium heat until nicely hot, then brush with some butter. Pour 1/3 cup of mixture into the pan.
It will take about 1 minute and 45 seconds for the bottom to be golden brown before you use a spatula to flip the pancake on the other side for another minute and 45 seconds.
Just before Flipping |
Fluffy Blueberry Pancakes, Ready to be Enjoyed |
That pancake and cheer up anyone's morning :) I just love fruits in pancakes but blueberry would be my first choice all the time. Gorgeous clicks too!
Looks delish!