Blueberry Pancake Recipe – Easy Iron Skillet Indian Fusion Breakfast

Last Updated on 2 months by Neha Deshmukh

Blueberry Pancake Recipe – Easy Iron Skillet Indian Fusion Breakfast

Hey everyone! If you’re anything like me, weekends are for slow mornings and a delicious, comforting breakfast. And honestly, nothing beats a stack of fluffy pancakes! I stumbled upon this recipe a while back, and it’s become a family favourite – a little bit of American classic with a touch of Indian kitchen wisdom. These aren’t your average pancakes; they’re cooked to perfection in an iron skillet (just like we use for our tawas!), and the batter has a lovely texture that reminds me of idli or dosa batter. Let’s get cooking!

Why You’ll Love This Recipe

These blueberry pancakes are seriously special. They’re quick to whip up – perfect for those weekend mornings when you want something tasty but don’t want to spend hours in the kitchen. The iron skillet gives them a beautiful golden-brown colour and a slightly crispy edge. Plus, the fresh blueberries burst with flavour in every bite! It’s a delightful fusion of flavours and techniques that’s sure to impress.

Ingredients

Here’s what you’ll need to make these amazing blueberry pancakes:

• 1 cup All-purpose flour (about 120g)
• 1 tablespoon Sugar (about 15g)
• ?? teaspoon Salt (a pinch, about 1g)
• 1 tablespoon Baking powder (about 15g)
• 1 cup Milk (240ml)
• 1 tablespoon Butter, melted (about 15g)
• ?? cup Fresh blueberries (about 100g)
• Butter and honey for topping

Ingredient Notes

A few little tips from my kitchen to yours!

• Iron Skillet (Tawa Influence): Using an iron skillet is key! It distributes heat evenly, giving you perfectly cooked pancakes. If you’re used to cooking on a tawa, you’ll feel right at home.
• Batter Consistency Similar to Idli/Dosa: Don’t be alarmed if the batter seems a little thinner than traditional pancake batter. We’re aiming for a consistency similar to idli or dosa batter – pourable but not watery.
• Fresh Blueberries: While frozen blueberries work in a pinch (see FAQs!), fresh blueberries really shine in this recipe. Their flavour is just unbeatable.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make sure everything is nicely combined.
2. Add the melted butter and milk to the dry ingredients. Mix until smooth, ensuring there are no lumps. Remember, we want that idli/dosa batter consistency!
3. Gently fold in the fresh blueberries. Be careful not to overmix, or you’ll end up with purple batter! Let the batter rest for about 10 minutes – this helps the baking powder work its magic.
4. Heat your iron skillet over medium heat for about 2 minutes. Then, turn off the heat for 5 minutes. This is a trick I learned to regulate the temperature and prevent sticking.
5. Reheat the skillet on medium. Grease it lightly with butter. Pour a ladleful of batter onto the hot skillet – don’t spread it! Let it do its thing.
6. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another minute, or until golden brown.
7. Serve warm with a generous drizzle of butter and honey. Enjoy!

Expert Tips

• Don’t overcrowd the skillet. Cook the pancakes in batches to ensure they cook evenly.
• A light hand with the butter when greasing the skillet is all you need. Too much, and the pancakes will fry instead of cook.
• Keep the cooked pancakes warm in a low oven while you finish cooking the rest.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk for almond milk or soy milk, and use a vegan butter substitute.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level: Add a pinch of cinnamon or nutmeg to the batter for a warm, comforting flavour. My grandma always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptation: These pancakes are perfect for a brunch spread during Diwali or the holidays. Add some festive toppings like chopped nuts or a sprinkle of edible glitter.

Serving Suggestions

These blueberry pancakes are fantastic on their own, but here are a few ideas to take them to the next level:

• A side of crispy bacon or sausage.
• A dollop of Greek yogurt and a sprinkle of granola.
• A fresh fruit salad.
• A warm cup of chai or coffee.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. They won’t be quite as fluffy, but still delicious!

FAQs

Let’s tackle some common questions:

1. What is the best way to prevent the pancakes from sticking to the iron skillet?

Properly heating and regulating the temperature of the skillet is key. Also, a light greasing with butter before each pancake helps.

2. Can I use frozen blueberries instead of fresh ones?

Yes, you can! Just don’t thaw them beforehand, or they’ll bleed into the batter.

3. What does “resembling idli/dosa batter consistency” mean, and how do I achieve it?

It means the batter should be pourable but not too runny. If it’s too thick, add a tablespoon of milk at a time until you reach the desired consistency.

4. Can I make the batter ahead of time, and if so, how long can it be stored?

Yes, you can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. You might need to add a splash of milk to thin it out before cooking.

5. What is the ideal temperature for cooking these pancakes on an iron skillet?

Medium heat is best. You want the skillet hot enough to cook the pancakes through, but not so hot that they burn.

6. Can I use a non-stick pan if I don’t have an iron skillet?

Yes, you can! Just make sure it’s well-seasoned and greased. However, you won’t get the same beautiful golden-brown colour and slightly crispy edges as you would with an iron skillet.