Blueberry Pancakes
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prep time
10 mins
-
cook time
15 mins
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total time
25 mins
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servings
4
INGREDIENTS
Topping:
½ cup assorted fresh berries (raspberries, blueberries or strawberries)
1 tablespoon Pompeian Smooth Extra Virgin Olive Oil
1 tablespoon maple syrup
Pancakes:
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup Pompeian Smooth Extra Virgin Olive Oil, plus additional oil as needed for the griddle
1 ½ cups whole milk
1 ¼ cups fresh blueberries
PREPARATION
- Make the topping: Put the berries in a bowl and gently toss with the Pompeian Smooth Extra Virgin Olive Oil and maple syrup. Set aside.
- In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt until combined.
- Crack the eggs into a medium bowl. Whisk in the Pompeian Smooth Extra Virgin Olive Oil until emulsified. Stir in the milk.
- Pour the egg mixture over the dry mixture and stir until the flour is completely incorporated. Add the blueberries, stirring to combine.
- Heat a griddle over medium-high heat until a drop of water sizzles on contact, 2-3 minutes.
- Drizzle about a teaspoon of Pompeian Smooth Extra Virgin Olive Oil onto the griddle, swirling the pan to coat it evenly. Pour approximately ¼-cup portions of batter onto the griddle, spaced about 2-inches apart.
- Cook the pancakes until bubbles begin to form on the surface and the edges are set, about 2 minutes. Flip them over and cook and on the second side 1-2 minutes.
- Stack the pancakes on a serving plate. Spoon some of the topping over the top and serve.
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