Delicate, fluffy pancakes with blueberries inspired by a Polish breakfast with a touch of creative presentation - on the plate, they look like small moons covered in 'craters' of blueberry spots. The batter is light thanks to the baking powder and a short resting period, and the addition of melted butter and blueberries provides a contrast of sweetness and tartness. The dish pairs perfectly with morning coffee, a family weekend breakfast, or as a dessert for Sunday. Serve with natural yogurt or a drizzle of honey; during the season, the blueberries can be fresh, and out of season, use previously thawed frozen ones. Visually, the pancakes should have golden edges, a soft center, and distinct dark blue spots of blueberries, resembling craters on the moon's surface.
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Prepare all the ingredients and tools: a large bowl, a whisk or fork, a measuring cup, a sieve, a non-stick frying pan with a diameter of 24-26 cm, and a spatula. Measure the flour (250 g) and sift it through a sieve into the large bowl - sifting will aerate the flour and prevent lumps.
To the sifted flour, add sugar (30 g), baking powder (10 g), and salt (2 g). Mix the dry ingredients with a wooden spoon or whisk until evenly distributed - mix for about 20-30 seconds until the mixture takes on a uniform color.
In a separate bowl, beat the egg (120 g, 2 pieces) with a fork or whisk for about 20 seconds until the white and yolk are combined. Then pour in the milk (300 ml) and gently mix until the mixture is smooth.
Pour the liquid ingredients into the dry ones: make a well in the dry ingredients, pour in the milk and egg mixture, and quickly mix the center with a whisk until there are no dry lumps. The batter should have the consistency of thick yogurt - if it's too thick, add 1-2 tablespoons of milk; if it's too thin, add a little flour.
Add melted and slightly cooled butter (30 g) to the batter and gently mix until combined. Set the mixture aside for 5-10 minutes to allow the baking powder to activate and the batter to rest slightly.
Heat a skillet over medium heat for 2-3 minutes. Add a teaspoon of canola oil (you can spread the oil with a paper towel across the surface of the skillet, leaving a thin layer). Use a ladle to pour the batter onto the skillet, forming small round pancakes with a diameter of 8-10 cm (moons). Evenly sprinkle a few berries on the freshly poured batter, so they create dot-like craters.
Fry the first side for 1.5-2 minutes until bubbles appear on the surface of the pancakes and the edges become slightly opaque. Gently lift the edges with a spatula to check the browning. Flip with a spatula and fry the second side for 1-1.5 minutes until golden.
Stack the finished pancakes on top of each other on a warm plate. You can add a tablespoon of natural yogurt (200 g per serving to share) on top and drizzle with honey (60 g optional). You can place the remaining berries beside them as decoration.
After frying, wipe the pan with a paper towel, rinse the bowls and whisk with warm soapy water. If the batter has dried, soak the dishes for 10-15 minutes before washing.
Pancakes have a long history in Europe and have been served since ancient times; Polish cuisine has known similar pancakes for breakfast and during carnival. The name "moon" refers to the spots of berries resembling craters on the surface of the moon.
Serve the pancakes hot, preferably stacked in groups of 3-4. For a contrast of temperature and texture, add cool natural yogurt and warm honey. You can also sprinkle a little lemon zest for freshness.
Best consumed immediately. If you need to store it, place it in an airtight container in the refrigerator for a maximum of 24 hours and reheat in a skillet over low heat for 2-3 minutes with a lid. Do not freeze with toppings (yogurt, honey); freezing the pancake itself is possible: after cooling, wrap individually and freeze for up to 1 month; reheat directly from the freezer in a skillet.
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