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Recipes from chef-sarah
Dutch Blueberry Pancake
A European staple Sarah grew up with. Fresh blueberries baked into this classic sweetened pancake batter.
Feeds 1
Preparation
In a bowl mix the eggs and milk. In a second bowl mix the flour, baking powder, sugar and salt. Combine the egg/milk mixture with the flour/sugar mixture – does not need to be completely smooth, lumps will cook out. Let sit for 15 minutes then add sparkling water. Pour 8 oz of batter into a medium hot non-stick pan, top with blueberries. When the pancake is golden brown on the bottom, flip and continue cooking until done. Flip again to serve blueberries on top and dust with powdered sugar.
Makes three 8 oz pancakes
Ingredients
- 4 Eggs, whole
- 1 c Milk
- 4 T Sugar
- 1 t Baking Powder
- 1 ¼ c Flour
- ½ c Sparkling Water
- 1 pinch Salt
- 3 T Fresh Blueberries
