Danish Cream Puffs aka Flødeboller - and a quick guide to tempering chocolate

Blueberry Pancakes

pancakes with organic blueberries

One of the many things I love about the weekend is sleeping in and getting up to make a stack of pancakes for a late breakfast. I like to try different variations of pancakes and last weekend I made classic blueberry pancakes. I used organic frozen blueberries because I can’t get good fresh ones this time of year. That’s why it kind of looks like I’ve made black current pancakes (something to actually try out another day…)  So if they had been in season, I would have used fresh blueberries.

So here’s a recipe if you want to spoil someone you love with pancakes for breakfast this weekend.

Blueberry pancakes


3 eggs

120 g flour

1 teaspoon baking powder with top

Seeds from 1 vanilla pod

1.5 dl. milk

1 pinch of salt


Here’s what to do:

Separate the eggs so you have a bowl of yolks and a bowl of egg whites.

Beat the egg yolks, flour, vanilla seeds, baking powder and milk together until you have a smooth dough. Then, beat egg whites and salt together until fluffy. Gently fold the egg whites with the dough until the dough is uniform. Finally gently fold in the blueberries.

Bake the pancakes on a pan on medium heat. I used an ice cream scooper to pour the batter in the pan, but you could also just use a small ladle or large spoon. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

Yum, can’t wait for the weekend now!

Homemade blueberry pancakes

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Danish Cream Puffs aka Flødeboller - and a quick guide to tempering chocolate