Blueberry Cardamom Pancakes for Any Season

The most delicious, bright, juicy, soft, for breakfast for a child. You can cook blueberry pancakes at any time of the year: in the summer with fresh berries, and in the winter with frozen or ready-made blueberry jam. Pancakes with cardamom are incredibly tasty and tender. You havenʼt tried anything like this yet!
cook time: 4h
Noah Merrick
Blueberry Cardamom Pancakes for Any Season

Nutrition Facts (per serving)

156
Calories
3g
Fat
25g
Carbs
6g
Protein

Ingredients (8 portions)

Pancakes:

Milk 1 l
Wheat flour 350 g
Eggs 5 pc
Sugar 2 tbsp
Cardamom 2 tsp
Salt 0.5 tsp

Filling:

Blueberry 400 g
Sugar 200 g
Gelatin 1 tbsp

Decoration:

Blueberry 30 g

Recipe instructions

Step 1

Step 1
How to make delicious blueberry pancakes? First, prepare everything you need for the test. All foods should be at room temperature, so remove them from the refrigerator in advance. Large, selected eggs are needed. If the eggs are small, it is better to take 1 more. Take the highest grade flour.

Step 2

Step 2
Combine eggs with sugar and 1 glass of milk and whisk until smooth.

Step 3

Step 3
In a separate bowl, mix the sifted flour, cardamom and salt.

Step 4

Step 4
Stir flour mixture into beaten eggs. Keep in mind that it may take you more or less flour than mine. Focus on the consistency of the dough.

Step 5

Step 5
Stir until smooth, gradually adding the remaining milk. This way you will avoid the appearance of lumps. The dough should be slightly viscous, fluid and homogeneous.

Step 6

Step 6
Let the finished dough rest for 30 minutes. During this time, the flour will swell, absorb moisture and the dough will become even a little more viscous.

Step 7

Step 7
While the dough is infusing, melt a piece of butter in a frying pan and pour into the bowl. You will need oil to grease the pan before baking each pancake.

Step 8

Step 8
When the dough has settled, bake the pancakes over medium heat on both sides until golden brown. I greased the pan with oil every time. The pancakes turned out with beautiful patterns and did not stick. You should get about 15-18 pancakes depending on the diameter of the pan.

Step 9

Step 9
Stack the finished pancakes on top of each other.

Step 10

Step 10
Cover the stack of pancakes with a towel or plastic wrap and cool completely. If the pancakes stay warm, they will melt the blueberry filling and it will flow.

Step 11

Step 11
While the pancakes are cooling, prepare the blueberry filling. You can use store-bought blueberry jam. It should be quite thick, not runny. I thickened the blueberry puree with gelatin. But you can also replace it with pectin or agar-agar. Or you can take an even easier route and add 2-3 tbsp to the blueberry mass. l. corn starch dissolved in 40 ml of water.

Step 12

Step 12
Pour 40 ml of cold water over gelatin and leave to swell.

Step 13

Step 13
Sort the blueberries, rinse and dry. If you use frozen berries, defrost them first and drain the juice.

Step 14

Step 14
Place blueberries in a saucepan and cover with sugar.

Step 15

Step 15
Stirring, bring to a boil over low heat and cook for 5-10 minutes.

Step 16

Step 16
When the blueberries boil, mash the berries with a masher. Simmer the mixture until the blueberries begin to thicken. At the end, add gelatin diluted in water, mix and boil everything together for 1 minute.

Step 17

Step 17
Cool the finished filling at room temperature and place in the refrigerator or in a pan of cold water to cool. You can even prepare the pancakes and filling the night before, leave them to cool overnight, and assemble the cake in the morning.

Step 18

Step 18
Assemble the cake by coating each pancake with blueberry filling and stacking them on top of each other.

Step 19

Step 19
Lightly coat the top of the cake with blueberry filling, not reaching 1-2 cm from the edges. Scatter fresh berries on top.

Step 20

Step 20
It can be not only blueberries, but also currants, strawberries and raspberries. Bon appetit!

Additional rubrics

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