Maine Blueberry and Maple Cream Pancakes

A classic American breakfast dish from Maine, featuring fluffy pancakes loaded with fresh blueberries and a drizzle of pure maple syrup, making it a truly special start to the day.

🛒 Ingredients

• 1 1/2 cups All-purpose flour
• 1 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 2 eggs Large eggs
• 1 cup Whole milk
• 2 tablespoons Unsalted butter, melted
• 2 tablespoons Pure maple syrup
• 1 cup Fresh blueberries
• 2 tablespoons Butter, for greasing the skillet

👨‍🍳 Instructions

1. 1

   Step 1: In a medium bowl, whisk together flour, sugar, baking powder, and salt.

2. 2

   Step 2: In a large bowl, whisk together eggs, milk, and melted butter.

3. 3

   Step 3: Add the dry ingredients to the wet ingredients and stir until just combined.

4. 4

   Step 4: Do not overmix the batter.

5. 5

   Step 5: Heat a non-stick skillet or griddle over medium heat.

6. 6

   Step 6: Grease the skillet with butter and pour 1/4 cup of batter onto the skillet.

7. 7

   Step 7: Cook the pancake for 2-3 minutes, until bubbles appear on the surface.

8. 8

   Step 8: Flip the pancake and cook for another 1-2 minutes, until golden brown.

9. 9

   Step 9: Serve the pancakes warm with fresh blueberries and pure maple syrup.

10. 10

    Step 10: Repeat with the remaining batter to make 8-10 pancakes.

💡 Pro Tips

Use fresh blueberries for the best flavor and texture. Do not overmix the batter, as it can lead to tough pancakes. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving