Blueberry Pancakes with Cinnamon Streusel Recipe
These pancakes are like breakfast in a classic American roadside diner: fluffy little cakes with juicy blueberries inside and a sweet, crunchy cinnamon-scented streusel on top. In the US, breakfasts like this are often eaten on weekends, when there’s time to sit down with a mug of coffee and a big plate full of pancakes. It’s somewhere between breakfast and dessert – kids usually ask for seconds, and adults do too, just a bit more quietly.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- wheat flour - 220 g
- baking powder - 8 g
- white sugar - 40 g
- salt - 1 pinch
- egg - 1 piece
- buttermilk - 280 ml
- butter - 40 g
- blueberries - 120 g
- brown sugar - 40 g
- wheat flour - 40 g
- cinnamon - 0.5 teaspoons
- butter - 25 g
- vegetable oil
Main Ingredient:
wheat flour
Preparation
- Add 220 g flour, the baking powder, 40 g white sugar and a pinch of salt to a bowl and mix with a spoon.
- In another bowl, whisk the egg with the buttermilk, then pour in the melted, slightly cooled butter and mix thoroughly.
- Pour the wet ingredients into the dry and stir briefly with a spoon just until combined – the batter can be slightly lumpy. Gently fold in the blueberries; if using frozen ones, do not thaw them beforehand.
- Prepare the streusel: in a small bowl combine 40 g brown sugar, 40 g flour and the cinnamon. Add cold butter cut into small cubes and rub with your fingers until small crumbs form, resembling wet sand.
- Heat a pan over medium heat and lightly grease with oil. Spoon portions of batter onto the pan, about 2 tablespoons per pancake, forming small circles.
- Sprinkle each pancake with a teaspoon of streusel on top. Fry for 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set.
- Flip the pancakes and fry for another 1.5–2 minutes, until golden and the streusel is lightly crisp. Reduce the heat if necessary so they don’t burn.
- Serve immediately, preferably stacked, with yogurt, maple syrup or honey.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 1 day, wrapped or in a closed container. Reheat gently in a dry pan or in the oven so the streusel stays slightly crisp. Avoid stacking them while hot to prevent sogginess.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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