BCC RECIPE BOOKonline EN - Flipbook - Page 11
Blueberry Pancakes & Custard
Serves: 8 | Prep Time: 35 mins | Total Time: 1 hr 35 mins + 4 hrs chilling time
If you like pancakes, this is for you! Top with zesty honey sour cream drizzle for a special treat!
Ingredients
Directions
| 175 g (1½ cups) whole wheat flour,
spooned and levelled
1. Combine whole wheat flour, baking powder, baking
soda, and ½ teaspoon 2,5 ml (½ teaspoon) of salt in a
bowl. Whisk together 310 ml (11/4 cup) milk, sour cream
and 1 egg in a separate bowl. Stir milk mixture into flour
mixture until just blended and smooth.
| 1½ tsp baking powder
| 7,5 ml (1½ tsp) baking soda
| 5 ml (1 tsp) salt, divided
| 680 ml (2¾ cups) milk or
soy beverage, divided
| 75 ml (1/3 cup) sour cream
| 5 large eggs, divided
| Unsalted butter or cooking oil, for
griddle
| 450 g (3 cups) fresh blueberries, or
frozen ones drained, divided
| 60 ml (¼ cup) maple syrup
| 7,5 ml (1½ tsp) vanilla extract
| 2,5 ml (½ tsp) ground cinnamon
HONEY SOUR CREAM (OPTIONAL)
| 75 ml (1/3 cup) sour cream
| 30 ml (2 tbsp) milk or soy beverage
| 30 ml (2 tbsp) honey
| 30 ml (2 tsp) lemon zest
2. Heat a griddle or large nonstick skillet over medium heat;
add butter or cooking oil.
3. Pour about 60 ml (¼ cup) batter for each pancake onto
griddle. Cook until tops are covered with bubbles and
edges look dry, 3 to 4 minutes. Turn and cook until
plump and cooked through, 3 to 4 minutes. Repeat with
remaining batter.
4. Slice each pancake in half and arrange, flat side down, in
two snug rows in an 8×8 inch baking dish (or a mould of
your choice).
5. Scatter half of blueberries over pancakes, tucking a few
between pancakes.
6. Whisk together 375 ml (11⁄2 cup) milk, maple syrup,
vanilla, cinnamon, remaining 4 eggs and remaining 2,5 ml
(½ teaspoon) of salt in a bowl. Pour egg mixture over
pancakes. Chill at least 4 hours and up to overnight.
7. Preheat oven to 350°F. Bake until puffed and set, 35 to
40 minutes. Let stand 10 minutes.
8. In the meantime, prepare the honey sour cream (if
desired): Whip sour cream, milk, honey, lemon zest and
salt until smooth.
9. Sprinkle the pancake preparation with remaining
blueberries and drizzle with Honey Sour Cream
(optional). Serve warm.
| a pinch of salt
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