Blueberry pancakes: America's fluffiest breakfast delight

Pancakes are probably the most popular dish worldwide. They are prepared in various ways in so many countries that counting them all can be daunting. Finnish gingerbread pannukakku, Ethiopian injera flatbreads (made from teff flour), and Brazilian tapioca pancakes are just the beginning of this long culinary journey. Today, we are visiting pancake houses in the United States and encourage you to try their local blueberry pancake recipe.

What distinguishes American pancakes from other pancakes around the world? The answer is their fluffiness, achieved by using buttermilk in the recipe. Americans often stack pancakes on each other and pour various — not necessarily healthy — sauces over them. However, today, we want to highlight only the best aspects of this dish, so we will do without peanut butter, chocolate, or artificial sweet syrups. Instead, we will use blueberries and top them with maple syrup. Good luck!

Ingredients:

• 1.5 cups of flour
• 2 eggs
• 1 cup of buttermilk
• 3 tablespoons of powdered sugar
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/4 cup of oil
• a pinch of salt
• a large handful of blueberries
• maple syrup

Preparation method:

1. Mix the dry ingredients: flour, baking powder, powdered sugar, baking soda, and salt. Then, add the eggs, buttermilk, and oil.
2. Mix everything thoroughly; you can also use a mixer.
3. Finally, add the washed blueberries to the mixture. Cut the larger ones in half; leave the smaller ones whole.
4. With the prepared batter, use a ladle to scoop small portions onto a preheated pan. You don't need to use fat; it won't be necessary.
5. Fry on both sides until golden. Serve with maple syrup. Enjoy!