Blueberry Lemon Pancake Bites (Printer-Friendly Version)
Fluffy, bite-sized pancakes featuring sweet blueberries and zesty lemon for a bright, flavorful treat.
# Required Ingredients:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
8 grams baking powder
04 -
1.25 milliliters salt
→ Wet Ingredients
05 -
240 milliliters whole or low-fat milk
06 -
1 large egg
07 -
30 grams melted butter
08 -
1 tablespoon lemon zest
09 -
15 milliliters fresh lemon juice
→ Add-ins
10 -
75 grams fresh blueberries
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C to ensure even cooking and proper rising of the pancake bites.
02 -
Grease a mini muffin tin using cooking spray or melted butter to prevent sticking.
03 -
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
04 -
In a separate bowl, whisk together the milk, egg, melted butter, lemon zest, and lemon juice until smooth.
05 -
Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are acceptable.
06 -
Carefully fold the fresh blueberries into the batter, avoiding crushing to maintain bursts of flavor.
07 -
Spoon the batter into the prepared mini muffin tin, filling each cup approximately two-thirds full.
08 -
Bake for 12 to 15 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
09 -
Allow the bites to cool in the tin for a few minutes before transferring to a wire rack; serve warm or at room temperature.
# Handy Cooking Tips:
01 -
Avoid overmixing the batter to maintain a light texture. Fresh baking powder ensures optimal rise. Frozen blueberries should be thawed and drained before use to prevent excess moisture.