Blueberry griddle cakes
50 minutes
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 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 position 3. Select Moisture Plus at 180°C on Fan Plus with 1 burst of steam, releasing the burst of steam in the first 2-3 minutes. Cook for approximately 12-14 minutes, or until cooked to your liking.

Griddle cakes

  1. Combine dry ingredients in a mixing bowl then add eggs, milk and melted butter. Mix well until combined.
  2. Place into a steam oven and Steam at 40°C to prove for 30 minutes, or until doubled in volume.
  3. Preheat the Miele griddle pan 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 you don’t have a steam oven, the batter can prove in a warm area until doubled in size.



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