Blueberry griddle cakes
20 minutes, plus proving time
Preparation time
25 minutes
Cooking time


Griddle cakes

220g flour

2g salt

8g dried yeast

50g raw sugar

2 eggs, beaten

300ml milk, lukewarm

80g butter, melted

100g fresh or frozen and defrosted blueberries

Maple bacon

8 rashers bacon

80ml maple syrup

Salt flakes, to taste

Whipped butter

250g salted butter, room temperature

1 lemon, zest only (optional)


Whipped butter

  1. Transfer the butter and zest to a bowl of a freestanding mixer with a paddle attachment and beat until pale and light, approximately 5 minutes.
  2. Transfer to a clean container with a lid and refrigerate if not using immediately.

Maple bacon

  1. Arrange the bacon evenly on a baking tray, lined with baking paper. Brush liberally with maple syrup then sprinkle with salt flakes.
  2. Place into the oven on shelf level 3. Select Moisture Plus with Fan Plus at 180°C with 1 burst of steam, releasing the burst of steam at 3 minutes. Cook for approximately 12-14 minutes, or until cooked to your liking.

Griddle cakes

  1. Combine the dry ingredients in a mixing bowl then add eggs, milk and the melted butter. Mix well until combined.
  2. Place into the oven on Prove yeast dough and prove for 30 minutes, or until doubled in size.
  3. Preheat the griddle plate on medium-high heat, induction setting 6.
  4. Pour or ladle approximately ½ cup of the batter onto the griddle pan.
  5. When bubbles begin to form on the surface, add the blueberries then carefully fold in half.
  6. Cook for a further 2-3 minutes, flipping once to cook through.

To serve

  1. Serve warm with whipped butter, maple bacon and maple syrup.

Hints and tips

  • Whipped butter can be refrigerated but is best served at room temperature.
  • Seasonal fruit can be substituted for the blueberries.
  • If your oven doesn’t have Prove yeast dough function, you can prove in a warm area until doubled in size.

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