Blueberry Pancake Fritters

Take that “pin” to the pan and turn those tempting food photos on Pinterest into the real thing! Start with a breakfast recipe from Becky Low’s inspiration board.
Blueberry Pancake Fritters
1 small box Hotcake mix (approximately 1 cup)
1 egg
1/4 cup water
1/2 cup Blueberry Preserved in Can (canned blueberry pie filling or blueberries)
Cooking oil for frying
1/4 cup water
1/4 cup Full Cream Milk (whole milk)
1/2 cup Powdered Milk (instant dry milk)
1 tablespoon corn syrup

Prepare Milk Syrup – combine milk, 1/4-cup water, powdered milk and corn syrup. Bring to a boil, stir until smooth. Set aside (see note below).

Heat oil over medium heat (to 350 degrees). Beat together egg and 1/4-cup water, whisk in hotcake mix until blended. Drop teaspoonful at a time in hot oil and deep fry for 2-3 minutes or until cooked. Drain on paper towels. Arrange Fritters in serving basket or plate; drizzle with milk syrup and blueberries. Serve immediately.

I’m always looking for new recipes and ways to display a finished product. This recipe picture I found on Pinterest intrigued me, partly because of the contrasts between light and dark with golden fritters, and partly the “Milk Syrup.” The photo and recipe originate from blog site in the Philippines. I added my Americanized edits to the recipe as needed. The Fritters are a fun way to serve up “pancakes” for treats or a special brunch. The Milk Syrup is a lower fat version, thinner than and not as rich Crème Anglaise “sauce.” The Powdered milk creates the thick creaminess of the Milk Syrup – suggested alternates to Milk Syrup: 1) substitute Crème Anglaise or custard, thickened with egg yolks – see recipe below; 2) make milk syrup with cream rather than whole milk; 3) try the fritters with Bavarian Cream; or, 4) try topping with lightly sweetened whipped cream.

Recipe makes approximately 8 small Fritters, serve 2-4 people.
Crème Anglaise Substitute Recipe for Milk Syrup:

Heat 2 cups light cream over medium heat, just to boiling the point. While cream is heating, whisk together 5 egg yolks and 1/3-cup granulated sugar. Remove hot cream from heat and slowly whisk 2-3 tablespoons cream into egg mixture; gradually whisk egg and cream back into hot cream. Return cream and egg yolks to the heat, stirring constantly, heat to just below boiling point (do not allow to boil or the eggs will curdle). Crème Anglaise is done when mixture is steamy hot and is slightly thicker than heavy cream. Mixture will coat the back of a spoon – check by running a finger along the back of the spoon. If the streak remains, without the cream running down through the streak, the mixture is ready. Remove from heat and stir in 2 teaspoon vanilla extract. Pour through a wire strainer. Serve warm or cold. Crème Anglaise may be refrigerated 2-3 days before use. Makes 2 cups.

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