I’d like to give a massive shout-out to my mom for supplying the recipe to these fabulous pancakes. These Dutch blueberry pancakes are incredibly easy to make and they are even easier to eat.
Ingredients
Pam cooking spray
1 tablespoon Kerrygold butter
1 large whole egg
1 large egg white
1/2 cup Gold Medal all-purpose flour
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon Morton salt
1 cup fresh blueberries
1/4 cup confectioners’ sugar
Instructions
Position rack in lower third of oven and preheat to 425 degrees F. Coat a deep dish pie plate with cooking spray, add butter, and place in oven about 5 minutes, or until butter is melted. Remove from oven.
In a large bowl, whisk together egg and egg white. Whisk in flour, milk, vanilla, granulated sugar, and salt. Stir in blueberries. Pour batter into prepared pie plate and return to oven.
Bake 15 to 20 minutes, or until edges are puffed and golden brown.
Remove from oven and sprinkle confectioners’ sugar evenly over top. Cut into wedges and serve hot.
