Follow these steps for perfect results
all-purpose flour
sifted
granulated sugar
baking soda
baking powder
sea salt
vegetable oil
large eggs
milk
frozen blueberries
fresh banana
sliced
Sift flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add egg yolks (reserve whites for folding in later if desired).
Add oil and milk.
Mix well and let the batter rest for 15 minutes.
If using reserved egg whites, gently fold them into the batter.
Heat a skillet or frying pan to medium / medium-high heat.
Wipe skillet with a paper towel and a little oil.
Pour 1/3 cup of batter onto the skillet and tilt the pan to thin out the pancake.
Add blueberries and banana slices, placing them close together and pushing them into the batter.
Flip the pancakes when the edges are dry.
Cook until golden brown on both sides.
Serve immediately and enjoy!
Expert advice for the best results
For extra fluffy pancakes, separate the eggs and whip the whites until stiff peaks form, then gently fold them into the batter.
Don't overmix the batter; a few lumps are okay.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes high and top with fresh fruit and syrup.
Serve with maple syrup
Top with whipped cream and berries
Pairs well with the sweet flavors.
Discover the story behind this recipe
A classic American breakfast dish.
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