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Fluffy Blueberry Clouds - Buttermilk Pancakes - photo 1
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Fluffy Blueberry Clouds - Buttermilk Pancakes

Breakfasts Desserts For Kids 60 min Easy 12 wyświetleń ~17.74 PLN - (0)
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Description

Discover the recipe for perfectly fluffy, light as a cloud blueberry pancakes that melt in your mouth. This is the essence of a weekend, lazy breakfast, inspired by American pancakes but with a Polish heart. The secret to their extraordinary texture lies in the use of buttermilk, which combined with baking soda creates millions of air bubbles in the batter, lifting them to the limits. Each bite is an explosion of flavor: the delicate sweetness of the batter, balanced by slightly tart, juicy blueberries that release purple juice while frying, creating appetizing patterns. The pancakes are golden on the outside and wonderfully soft on the inside. Serve them warm, stacked high, drizzled with maple syrup, with a dollop of Greek yogurt and a handful of fresh fruit. This dish not only tastes exquisite but also looks stunning, bringing a joyful, homely atmosphere.

Składniki (12)

Servings:
4
  • Mąka pszenna tortowa typ 450 250 g
  • Buttermilk 300 g
  • Egg 2 szt.
  • Berries 150 g
  • Cukier drobny 30 g
  • Butter 30 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Rapeseed oil for frying 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Powdered sugar for decoration 15 g
💰 Szacowany koszt dania: ~17.74 PLN (4.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Prepare the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use a sieve to sift all these ingredients directly into the bowl. Sifting aerates the flour and breaks up clumps, which is the first step to achieving a fluffy batter. Next, take a large spoon or whisk and mix everything thoroughly to ensure the leavening agents are evenly distributed in the flour.

Ingredients: Mąka pszenna tortowa typ 450, Cukier drobny, Baking powder, Baking soda, Salt
Use a large bowl to avoid mess while mixing. Sifting is key! Don't skip this step if you want maximum fluffiness. It only takes a minute, and it makes a big difference.
2

Prepare the wet ingredients. In a second, smaller bowl, crack the eggs. Use a whisk or fork to vigorously beat them for about 30 seconds, until the whites and yolks are fully combined and slightly aerated. Then pour in the buttermilk. Melt the butter in a small saucepan over low heat or in the microwave and wait a moment for it to cool slightly (it should not be hot, so it doesn't cook the eggs). Add the cooled butter to the bowl with the eggs and buttermilk. If using, add the vanilla extract now. Mix everything together with a whisk until you achieve a smooth, liquid mixture.

Ingredients: Egg, Buttermilk, Butter, Vanilla extract
It is important that all wet ingredients (especially eggs and buttermilk) are at room temperature. This will ensure that the batter has a better, uniform consistency. If you forgot to take the eggs out of the fridge, you can place them in a bowl of warm water for 5 minutes.
3

Combine the dry ingredients with the wet ones. Make a small well in the center of the bowl with the dry ingredients, resembling a volcano crater. Pour the entire contents of the bowl with the wet ingredients into this well. Now, using a whisk or wooden spoon, mix the ingredients just until they come together. It is very important not to overmix! The batter should have visible lumps – this is the desired effect. Overmixing develops the gluten in the flour, which will make the pancakes tough and rubbery instead of fluffy.

Mix for a maximum of 15-20 seconds. Stop as soon as there is no dry flour visible. A lumpy batter is the secret to fluffy pancakes. This is the most common mistake beginners make – the desire to achieve a perfectly smooth batter. Resist this temptation!
4

Set the dough aside to rest. Cover the bowl with the dough with a clean kitchen towel and leave it on the counter for about 10-15 minutes. This time is essential for the flour to absorb the liquids, the gluten to relax, and the baking powder and baking soda to start working, creating air bubbles in the dough. You will notice that after this time, the dough will thicken slightly and small bubbles will appear on its surface.

Don't skip this step! It's another secret to fluffiness. In the meantime, you can prepare the pan, plates, and toppings with which you will serve the pancakes.
5

Add the berries to the batter. After the batter has rested, pour the berries into the bowl. Now, using a silicone spatula or a large spoon, very gently fold the berries into the batter. Make movements from the bottom to the top, as if you are 'scooping' the batter over the fruit. 3-4 movements are enough, just enough to evenly distribute the berries. Overmixing will destroy the air bubbles and cause the juice from the berries to stain the entire batter a bluish color.

Ingredients: Berries
If you are using frozen berries, do not thaw them. Toss them frozen straight into the batter and start frying immediately. This way, they won't release too much juice and won't color the batter.

Frying the pancakes

6

Heat the pan. Place the pan on a medium heat burner. A heavy pan with a thick bottom and a non-stick coating is best. Heat it for about 2-3 minutes. To check if it's ready, sprinkle a few drops of water on it. If the drops start to 'dance' and sizzle, then quickly evaporate, the temperature is perfect. If they evaporate immediately, the pan is too hot – lower the heat and wait a moment.

Patience when heating the pan is key. Too low a temperature will cause the pancakes to absorb fat and be pale, while too high will burn them on the outside before the inside is cooked. Medium heat is your friend.
7

Fry the pancakes from the first page. Pour a little oil (about half a teaspoon) into a heated pan and spread it with a silicone brush or paper towel. Scoop portions of the batter using a ladle or large spoon (about 60 ml, or 1/4 cup for one pancake) and pour them into the pan, leaving space in between. Do not pour too many pancakes at once. Fry on medium heat for about 2-3 minutes. You will know the pancake is ready to flip when bubbles appear on its surface and the edges start to look set and dull.

Ingredients: Rapeseed oil for frying
Use a ladle with a consistent capacity so that all pancakes are of similar size. Do not flatten the batter after pouring it onto the pan – let it rise on its own. Watch for bubbles – they are the best indicator of readiness.
8

Flip the pancakes and fry the other side. Using a thin, wide spatula (preferably silicone or plastic to avoid scratching the pan), with a decisive, quick motion, lift the pancake and turn it over. Fry for another 1-2 minutes, until the other side is also golden-brown. The finished pancake should be springy when lightly pressed with a finger.

To avoid splattering the dough, slide the spatula completely under the cake and make a quick wrist turn. Do not press the cake with the spatula after flipping, as you will squeeze out all the air and it will lose its fluffiness!
9

Keep the finished pancakes warm. Transfer the fried pancakes to a large plate. To keep them warm while frying the next batches, you can place the plate in an oven preheated to 70-80°C. Stack them in one pile. Before frying each subsequent batch, wipe the pan with a paper towel to remove any residues and add a little fresh oil.

Wiping the pan is important, especially if the berry juice burns onto the surface. This will ensure even frying of each batch of pancakes.
10

Serve immediately. Once all the pancakes are cooked, take them out of the oven. Stack 3-4 pancakes high on plates. Dust them generously with powdered sugar, using a small sieve for a snow effect. Serve right away, hot, with your favorite toppings: maple syrup, fresh fruit, natural yogurt, or whipped cream.

Ingredients: Powdered sugar for decoration
Pancakes taste best fresh, straight from the pan. Prepare all the toppings before you start frying, so you can enjoy them while they are still hot and the fluffiest.

Fun Fact

💡

American pancakes became popular in the USA thanks to the cookbook 'American Cookery' from 1796. The author, Amelia Simmons, was one of the first to suggest using chemical leavening agents (potash, a precursor to baking powder), which revolutionized home baking and gave rise to the era of fluffy cakes that we know today.

Best for

Leniwe weekendowe śniadanie Słodki podwieczorek dla dzieci Brunch w gronie przyjaciół Dzień Dziecka

Tips

🍽️ Serving

Serve the pancakes stacked high. Drizzle them generously with real maple syrup. Top with a large dollop of thick Greek yogurt or skyr, which will perfectly balance the sweetness. Garnish with fresh berries, mint leaves, and dust with powdered sugar. For a more dessert-like version, serve with a scoop of vanilla ice cream.

🥡 Storage

If you have leftover pancakes, you can store them in the refrigerator in an airtight container for up to 2 days. It's best to reheat them in a toaster or on a dry skillet for one minute on each side to regain their crispiness. They can also be frozen, placing each pancake between parchment paper, and then storing them in a ziplock bag for up to 3 months.

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