Unleash your fantasy of waking up in the morning to the smell of pancakes and the sight of a drop-dead gorgeous blue-eyed beauty with every glorious crunchy bite. How drop-dead gorgeous, you wonder? Imagine either Chace Crawford or Rosie Huntington-Whitely in just a shirt, smelling of these tasty fritters and sweet, sweet blueberries, climbing back into bed with you. We can’t go further in writing a continuation of that fantasy because of…reasons, but we do not have the power to control your imagination, so imagine away.
But if you’re not the bed-scene-visualizing type, you can instead use your imagination on these babies. Transport yourself naked on a bed of hay to a remote farm, far, far away and picture these balls magically falling from the sky one by one while you scamper around and try to catch them with your mouth. Imagine sinking your teeth into these crunchy, buttery spheres and slurping the cream and blueberry all over. When you’re finally full, finish it off with a huge gulp of some thick, recently-squirted, fresh cow’s milk.
If that’s still not enough, go ahead and indulge yourself in more imagination. Share your thoughts with us too!
Blueberry Pancake Fritters with Milk Syrup
Yield: 2-3 servings
Ingredients for the Pancake Fritters
- 1 Small box hotcake mix
- 1 egg
- 1/4 cup water
- 1/2 cup blueberry preserve in can
- Cooking oil for frying
Ingredients for the Milk Syrup
- 1/4 cup water
- 1/4 cup full cream milk
- 1/2 cup powdered milk
- 1 tbsp corn syrup
Procedure for the Milk Syrup
- Ready milk syrup in advanced.
- Boil together all ingredients and mix until smooth.
- Set aside.
Procedure for the Pancake Fritters
- Heat oil in medium flame.
- Beat egg and water together.
- Whisk in hotcake mix powder until well blended.
- Drop a teaspoonful at a time to the oil and deep fry for 2-3 minutes or until cooked.
- Drain on paper towels.
- Arrange on a basket or plate.
- Drizzle with milk syrup and blueberry preserve.
- Serve immediately.