Nutrition Facts
6 servings
6
Giant Blueberry Pancake Recipe
Chef Fanny Rey offers you a recipe for giant blueberry pancakes that you can also enhance with chocolate chips. A pure delight perfect for breakfast or snack time.
Ingredients
120 Blueberries (or 120g of chocolate chips)
50 Milk
3 Egg
1 Sugar
1 Vanilla extract
300 Flour
1 Baker's yeast
1 pinch Salt
1 Lemon
1 Lime
20 Melted butter
Maple syrup
Mint
Powdered sugar for decoration
Directions
1
Preheat your oven to 180°C.
2
Mix all the ingredients in a mixing bowl, except for the maple syrup and lemon zest, using a whisk. Then add the blueberries (or chocolate chips).
3
Butter the baking sheet and line it with parchment paper. Pour the mixture and spread it out evenly. Lower the oven temperature to 160°C and bake for about 8 to 10 minutes until the tip of your knife comes out dry.
4
Let cool for a few minutes, drizzle with maple syrup, and add the zest of yellow and green lemons.
5
Cut into servings and arrange.
6
To finish, for decoration, add a few mint leaves and a bit of powdered sugar.
Ingredients
Ingredients
120 Blueberries (or 120g of chocolate chips)
50 Milk
3 Egg
1 Sugar
1 Vanilla extract
300 Flour
1 Baker's yeast
1 pinch Salt
1 Lemon
1 Lime
20 Melted butter
Maple syrup
Mint
Powdered sugar for decoration
Directions
Directions
1
Preheat your oven to 180°C.
2
Mix all the ingredients in a mixing bowl, except for the maple syrup and lemon zest, using a whisk. Then add the blueberries (or chocolate chips).
3
Butter the baking sheet and line it with parchment paper. Pour the mixture and spread it out evenly. Lower the oven temperature to 160°C and bake for about 8 to 10 minutes until the tip of your knife comes out dry.
4
Let cool for a few minutes, drizzle with maple syrup, and add the zest of yellow and green lemons.
5
Cut into servings and arrange.
6
To finish, for decoration, add a few mint leaves and a bit of powdered sugar.
Notes
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