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Ultra soft blueberry pancakes

Ultra soft blueberry pancakes

Pancakes ultra moelleux aux bleuets
These blueberry pancakes are pretty much the same as my banana and chocolate pancakes, except they have a little more baking powder for extra softness!
  • 3 cups of soy milk
  • 2 tablespoons of cider vinegar
  • 3 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of vegetable oil
  • 2 cups of fresh or frozen blueberries
  • Vegetable oil in sufficient quantity for cooking
Mix soy milk and cider vinegar to make buttermilk. Set aside 5 minutes. In a large bowl, mix dry ingredients together. Once the milk mixture has thickened, add the vanilla extract and vegetable oil. Combine wet and dry ingredients and stir in blueberries. In a skillet, heat about 1 tablespoon of vegetable oil over medium heat. A light base of oil provides a good crunch on the edge of the pancake. Add one ladle of dough per pancake. Once the sides of the pancake are well cooked and bubbles form on the top, turn over and continue cooking for one to two minutes. Serve with vegetable butter and maple syrup.
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Yield: 8-10 pancakes

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