Blueberry Pancake (Skillet-style)

Ingredients

• 200 gWheat flour
• 500 mlMilk
• 3 pcsEgg
• 15 gSugar
• 2 gSalt
• 30 gButter
• 300 gBlueberry
• 20 gPowdered sugar
• 1 tspVanilla extract

Instructions

1. 1

   Prepare batter

   • Sift flour, sugar and salt into a large bowl.
   • Whisk eggs and milk in another bowl and add vanilla.
   • Gradually whisk the wet mixture into the flour until smooth. Let rest for 10 minutes.
2. 2

   Cook pancake and add blueberries

   • Heat a large non-stick pan (26–28 cm) over medium heat and melt about 10–15 g butter.
   • Pour the batter (or half for two thinner pancakes) into the pan and cook until the underside is golden (3–5 minutes).
   • Carefully flip the pancake. Pile blueberries onto the already-cooked side, cover the pan and continue cooking until the other side is golden and the berries have softened (3–6 minutes).
   • Alternatively: Pour some batter, add blueberries, top with more batter and cook both sides open.
   • Transfer to a plate and dust generously with powdered sugar. Serve warm.