Baked Blueberry Pancakes Food

BLUEBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
• Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

BAKED BLUEBERRY PANCAKE

Steps:

• In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

OVEN-BAKED BLUEBERRY PANCAKE

Steps:

• Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
• Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

BLUEBERRY AND BANANA PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt in a large bowl.
• Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
• Gently fold in the blueberries.
• Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
• Once bubbling throughout on surface, turn over and cook until done.

BAKED BLUEBERRY PANCAKES

Steps:

• 1. preheat oven to 350.
• 2. lightly grease a 8x8 inch baking dish. in a large mixing bowl, whisk together milk, butter, egg and vanilla.
• 3. add sugar, flour, baking powder and salt. carefully stir in blueberries. pour batter into pan.
• 4. bake for 20-25 minutes. serve with butter and maple syrup.

BAKED BLUEBERRY GINGER PANCAKE

Steps:

• Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.

BAKED BLUEBERRY PANCAKES

Steps:

• 1. In a large bowl combine all ingredients except berries, until just blended. Batter will be lumpy. Fold in blueberries.
• 2. Spread into greased 15 x 10" baking pan. Bake at 400 for 10-12 minutes or until golden. Serve with butter and/or syrup.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.