This is my pancake day recipe.
I added blueberries and mushed tofu in the pancake butter for my diet, because I decided to eat a lot of pancakes today (it’s pancake day!).
The pancakes are fluty and fluffy, not overly sweet and I love the fragrant of maple syrup.
It was a great afternoon treat.
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— Tofu and Blueberry Pancakes (about 5 pancakes, 4 inch size) —
150g blueberry (keep some berries for garnish)
200g plain flour
2 teaspoons baking powder
150g tofu (soft)
200ml milk
3 tablespoon sugar
A pinch of salt
Some butter for frying
Some maple syrup
Some vanilla ice cream
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Place the flour, baking powder, sugar and salt in a large bowl and whisk together.
Mush the tofu in a separate bowl, add the egg and milk, whisk together.
Add the flour mixture in the egg mixture, and whisk just until combined. Add the blueberry and gently mix with the butter.
Heat the frying-pan, melt a little butter over low heat, pour the butter onto the pan spacing the pancake a few inches from each other. Cook them until the bottom of the pancakes are golden and bubbles start to appear on the top surfaces, then turn and cook another 3 minute until golden. Repeat with remaining batter.
Serve with the maple syrup, garnish with the rest of blueberry and vanilla ice cream.