Super Easy Blueberry Pancake Recipe
Deliciously fluffy American-style blueberry pancakes with fresh berries, topped with Nectarine and Ginger Jam! A fool proof recipe for great results every time
Super Easy Blueberry Pancake Recipe
Rated 5.0 stars by 1 users
Category
Pancake
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
There's nothing quite like starting your day with a stack of warm, fluffy pancakes. If you're looking for a recipe that delivers perfect results every time, these American-style blueberry pancakes are just what you need! Made with fresh blueberries and topped with a delicious homemade Nectarine and Ginger Jam, using our Jam sugar.
The best part about this recipe is how simple and foolproof it is. With just a few ingredients, you can create soft, thick pancakes that are packed with blueberries in every bite. This recipe guarantees fluffy pancakes that are sure to impress.
Author:Whitworths Sugar
Ingredients
130g of Plain Flour
2 heaped tsp of Baking Powder
-
2 tbsp of Whitworths Caster sugar
½ tsp Salt
130ml of Milk
1 Large Egg
28g of Butter (melted)
Handful of blueberries
Butter to cook
1kg of Nectarine, sliced
-
2 cups of Whitworths Jam Sugar
Juice of 1 Lemon
2 tsp of Grated Ginger
Pancake Stack
Nectarine and Ginger Jam
Directions
Pancakes
In a large bowl whisk the flour, baking powder, Granulated sugar and salt together
In a small pan or microwavable bowl, melt the butter
In separate jug whisk the eggs and milk together
Pour the wet ingredients into the dry and mix well. Slowly pour the melted butter and stir until you have a smooth and fully combined mixture
Fold in a handful of blueberries
Heat a non-stick frying pan on a medium heat and add a knob of butter. Scoop out a large spoon full of batter onto the hot pan to make a good size pancake (approx. 10 cm wide)
The top of the pancake will start to bubble, flip it and cook the other side until both sides are lightly browned. Cook for a little longer on a lower heat to cook the blueberries slightly so their juice starts to come out
And repeat until you have enough to make a stack
Assemble with jam, blueberries, and sliced almond
The Jam
In a large pan, cook the nectarine with the sugar until the sugar has fully dissolved on a medium heat
Cook the mixture for 15 minutes then add the lemon and grated ginger
Remove the excess foam
Cook for another 20 minutes. You can mash the fruits slightly if you prefer a smoother jam or leave as it is if you like bigger bits of fruits
Test if your jam has set by pouring a small amount of jam on a cold plate. Let it cool down, run your finger through it, if the sides crinkle, your jam is set
Sterilized two large jars, pour the jam mixture into them and let them cool down before refrigerating