Try our recipe for Perfectly Different Blueberry Pancakes

Written by Morgan Egan

We’ve got to admit, when it comes to tasty food combos, it doesn’t get much better than blueberries and pancakes! And what better way to show off our Perfectly Different Eggs than by creating a colourful breakfast to match their showstopping shells? They’ll make everyone at the breakfast table ‘ooh’ and ‘ahh’, with every delicious bite. Not to mention, since our perfectly different eggs are delivered in plastic free packaging, you’ll be helping the planet too! 

Here’s what you’ll need:

Ingredients:

140g Plain flour

1 ½ tsp Baking powder

2 Perfectly Different Eggs (bonus points if you use the blue ones!)

30g Melted Salted Butter

140g Semi-Skimmed Milk

1 tsp Lemon Juice

¼ tsp Salt 

200g Fresh or frozen blueberries

30g Golden caster sugar

1 tsp Water

Supplies:

Large Bowl 

Whisk

Spatula

Measuring spoons

Scales

Measuring jug

Non-stick frying pan

Large Spoon

Instructions: 

  1. 1. Add the blueberries, sugar and water to a small saucepan and heat while stirring until the blueberries start to break down. Bring to a simmer and continue to cook for 5 minutes, until the blueberries look like a jam. Remove from the heat and set aside and allow to cool.
  2. 2. In a bowl, add the flour, baking powder and salt, and mix together.
  3. 3. Make a well in the centre of the flour mixture, and add eggs and 2/3rds of the milk. Gently whisk together until combined (don’t over mix!). 
  4. 4. Add the melted butter, lemon juice, and remaining milk and continue to gently mix.
  5. 5. Fold in your blueberry mixture. 
  6. 6. Heat the frying pan on a medium/low heat for a few minutes until it’s up to a constant temperature. Add a bit of butter to the pan so the pancake doesn’t stick.
  7. 7. Once your pan is at a nice temperature, you can either make a tiny test pancake to see if the temperature is just right, or you can go ahead and start spooning the batter into the pan (these are homemade after all, so they’re allowed to be perfectly different!).
  8. 8. When spooning in the batter, you can use about ¼ cup of batter per pancake.
  9. 9. Cook for 1 to 1 ½ minutes on each side until it turns a nice golden brown on the edges and middle. A good tip is to watch for bubbles – the more bubbles, the more cooked it is. 
  10. 10. While you cook the rest of the pancakes, keep the already made ones in a low pre-heated oven so they stay warm.
  11. 11. Top your pancakes with whatever you want! We opted for blueberries, honey, and powdered sugar.
  12. 12. Enjoy! 

We hope you and your loved ones enjoy this recipe as much as we do!

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