Blueberry Lemon Pancake Bites (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
8 grams baking powder
04 -
1.5 grams salt
→ Wet Ingredients
05 -
240 milliliters milk (whole or low-fat)
06 -
1 large egg
07 -
30 grams melted butter
08 -
15 milliliters fresh lemon juice
09 -
5 grams lemon zest
→ Add-ins
10 -
75 grams fresh blueberries
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C to ensure even cooking and proper rising of the pancake bites.
02 -
Grease a mini muffin tin with cooking spray or melted butter to prevent sticking and facilitate easy removal.
03 -
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
04 -
In a separate bowl, whisk milk, egg, melted butter, lemon zest, and lemon juice until smooth and well integrated.
05 -
Pour the wet ingredients into the dry ingredients and gently mix until just combined, preserving a slightly lumpy texture to avoid toughness.
06 -
Carefully fold fresh blueberries into the batter, taking care not to crush them to maintain bursts of flavor.
07 -
Spoon batter into the mini muffin cups until approximately two-thirds full to allow room for rising.
08 -
Bake in the preheated oven for 12 to 15 minutes until golden brown and a toothpick inserted in the center comes out clean.
09 -
Allow the bites to cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.
# Helpful Notes:
01 -
Avoid overmixing the batter to maintain a light and tender texture; a few lumps are acceptable.
02 -
Use fresh baking powder to ensure optimal rise and fluffiness.
03 -
Frozen blueberries may substitute fresh ones if thawed and drained to prevent excess moisture.