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

Breakfasts Desserts for Kids Vegetarian Dishes 30 min Easy 5 wyświetleń ~14.24 PLN - (0)
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Description

Discover the secret to perfectly fluffy, cloud-like blueberry pancakes that melt in your mouth. Our recipe is the essence of a weekend, lazy breakfast that turns every morning into a little celebration. The secret to their extraordinary texture is the use of buttermilk combined with baking soda, creating a magical reaction that lightens the batter from within. The pancakes are gently sweet, with a hint of vanilla and the refreshing acidity of lemon zest, while the juicy blueberries burst with flavor in every bite. They look beautiful – golden, appetizingly browned, with purple flecks of fruit. They pair perfectly with maple syrup, fresh fruit, or a dollop of natural yogurt. This dish will be loved by both children and adults, and it's easier to make than you think!

Składniki (12)

Servings:
4
  • Mąka pszenna tortowa typ 450 250 g
  • Buttermilk 300 ml
  • Chicken egg 2 szt.
  • Powdered sugar 45 g
  • Berries 150 g
  • Rapeseed oil 30 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Cooking oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Skórka otarta z cytryny 5 g
💰 Szacowany koszt dania: ~14.24 PLN (3.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the dry ingredients. Take a large bowl and place a fine-mesh sieve on top. Pour the all-purpose flour, powdered sugar, baking powder, baking soda, and a pinch of salt into the sieve. Sift all the ingredients into the bowl, gently tapping the side of the sieve. This step is very important as it aerates the flour and removes any lumps, which is the first secret to fluffy pancakes.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Baking powder, Baking soda, Salt
Use a large bowl to have enough space for mixing. If you don't have a sieve, you can mix the dry ingredients with a whisk for about a minute to aerate and combine them.
2

In a second, smaller bowl, prepare the wet ingredients. Crack two eggs into it and lightly beat them with a fork or whisk, just to combine the yolks with the whites. Then, pour in the buttermilk, canola oil, and optionally, vanilla extract. Mix everything together with a whisk until you achieve a smooth, liquid mixture.

Ingredients: Chicken egg, Buttermilk, Rapeseed oil, Vanilla extract
Make sure that the buttermilk and eggs are at room temperature. Cold ingredients can make the batter less fluffy. Take them out of the fridge about 30 minutes before you start working.
3

Combine the dry ingredients with the wet ones. Make a 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 a rubber spatula, gently start mixing, making movements from the inside out. Mix only until the ingredients are combined. Don't worry if there are small lumps in the batter – this is desirable!

THE MOST IMPORTANT STEP! The most common mistake is mixing the batter for too long and too vigorously. This causes gluten development, making the pancakes chewy and tough instead of fluffy. Mix for a maximum of 30-40 seconds. A few lumps are a sign that the batter is perfect.
4

Set the dough aside to rest. Cover the bowl with a clean kitchen towel and let the dough sit on the counter for 5-10 minutes. During this time, the baking soda and baking powder will start to work, creating air bubbles in the dough. The gluten will also 'relax', which will contribute to the tenderness of the pancakes. You will notice that the dough thickens slightly and small bubbles will appear on its surface.

Don't skip this step! Letting the dough rest is the second secret to perfect fluffiness. During this time, you can prepare the pan and toppings.
5

Add the berries and flavors. After resting, gently fold the berries and optionally the grated lemon zest into the batter. Use a rubber spatula, making only 2-3 movements to evenly distribute the fruit. Overmixing at this stage will destroy the air bubbles and may crush the berries, coloring the entire batter.

Ingredients: Berries, Skórka otarta z cytryny
If you are using frozen berries, do not thaw them. Coat them in a teaspoon of flour before adding to the batter – this will prevent them from sinking to the bottom and releasing too much juice.
6

Heat the pan. Set the pan to medium heat. Add about half a teaspoon of oil and spread it over the entire surface with a kitchen brush or paper towel. The pan is ready when a drop of water sprinkled on its surface starts to sizzle and evaporates quickly. Too low a temperature will cause the pancakes to absorb the fat, while too high will burn them on the outside before they have a chance to cook through.

Ingredients: Cooking oil
The best choice is a skillet with a thick bottom and a non-stick coating. It distributes heat evenly and allows for frying with minimal fat.
7

Fry the pancakes. Using a ladle or large spoon, pour portions of the batter onto the heated skillet, forming round pancakes with a diameter of about 8-10 cm. Leave space between them, as they will rise while frying. Fry over medium heat for about 2-3 minutes. You will know it's time to flip them when bubbles start to appear and burst on the surface of the pancakes, and the edges become dull and set.

Do not pour out too large pancakes, as they will be difficult to flip. One portion is about 2-3 tablespoons of batter. Adjust the burner’s heat while frying if the pancakes are browning too quickly.
8

Flip the pancakes and cook them further. Using a thin, wide spatula, gently lift each pancake and quickly flip it to the other side. Cook for another 1-2 minutes, until the other side is also golden brown. A finished pancake should be springy when lightly pressed with a finger.

Avoid the temptation to press the pancakes down with a spatula on the pan! This will squeeze out all the air that we carefully locked inside them and will make them flat and dense.
9

Serve. Remove the finished pancakes from the pan and place them on a plate. To keep the entire batch warm, you can place the cooked pancakes in an oven preheated to 80°C. Serve immediately, while still warm, drizzled with maple syrup, sprinkled with powdered sugar, or with your favorite toppings like fresh fruit and yogurt.

Before frying the next batch, wipe the pan with a paper towel to remove any residue and add a little fresh oil.

Fun Fact

💡

The magic of the fluffiness of these pancakes is a simple chemical reaction! Buttermilk (acid) reacts with baking soda (base), creating carbon dioxide. This gas forms thousands of tiny bubbles in the batter, which expand during frying, lifting the batter and creating its characteristic, cloud-like structure.

Best for

Leniwe weekendowe śniadanie Słodki podwieczorek dla dzieci Brunch z przyjaciółmi Dzień Dziecka

Tips

🍽️ Serving

Serve the pancakes stacked high. Drizzle them generously with maple syrup or honey. Top with a dollop of thick Greek yogurt or whipped cream and decorate with fresh berries and mint leaves. You can dust the whole thing with powdered sugar for a 'snowy' effect.

🥡 Storage

If you have leftover pancakes, you can store them in the fridge in an airtight container for up to 2 days. It's best to reheat them in a toaster or on a dry skillet, which will help them regain a slight crispiness. They can also be frozen, placing each pancake between parchment paper, and then reheated in the oven or toaster.

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