Single Chefy Pank Or Blueberry Pancake Recipe
Make Single Chefy Pank Or Blueberry Pancake Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Fruit & Toppings
Method
Batter
- 1
Mix dry ingredients
In a small bowl or measuring cup, whisk together 0.5 cups all-purpose flour, 0.5 tsp baking powder, 1 tsp granulated sugar, and 0.125 tsp fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk 0.5 cups milk with 0.5 of a beaten large egg (about half the beaten egg by volume). Add 1 tablespoon melted unsalted butter and 0.25 tsp vanilla extract; whisk until smooth.
- 3
Make the batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine—do not overmix. The batter should be pourable but slightly thick. If too thick, add up to 1 tablespoon milk; if too thin, add 1–2 teaspoons flour.
Cooking & Serving
- 4
- 5
Cook pancake
Pour the full batter (this recipe yields one generous single pancake) into the center of the pan, spreading slightly if needed to an about 4–5 inch diameter. Immediately scatter 0.25–0.33 cup fresh blueberries across the top of the pancake so they sink slightly. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- 6
Flip and finish
Carefully flip the pancake using a spatula and cook the second side until golden brown and cooked through, about 1–2 more minutes. If using frozen blueberries, cook a bit longer on the second side to ensure they're heated through.
- 7