A delightful twist on traditional blueberry pancakes, these bite-sized treats are perfect for breakfast or a sweet snack.
Wash the blueberries and pat them dry.
Ensure the blueberries are dry to prevent excess moisture in the batter.
In a mixing bowl, whisk together the flour, eggs, salt, and milk until smooth.
Mix until there are no lumps for a smooth batter.
Gently fold the blueberries into the batter.
Fold gently to avoid breaking the blueberries.
Heat the butter in a frying pan over medium heat.
Ensure the butter is hot but not burnt for even cooking.
Spoon small portions of the batter into the pan, forming bite-sized pancakes.
Leave space between each bite to make flipping easier.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Cook each side evenly for a golden finish.
Remove from the pan and dust with powdered sugar before serving.
Serve warm for the best taste and texture.
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