CLASSIC PANCAKES
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they're hearty and have a delicious buttery syrup on top.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : Fat 1/2, ServingSize 1 Pancake, TransFat 0 g
BLUEBERRY PANCAKES (FROM A MUFFIN MIX)
Provided by Laura
Number Of Ingredients 5
Steps:
- Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
- Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes. This makes about 15 pancakes. For thicker pancakes you can reduce the water to 1 1/2 cups, but I just did the 1 3/4 cup.
BLUEBERRY PANCAKES
Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 15
Number Of Ingredients 5
Steps:
- Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
- Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
EASY BLUEBERRY PANCAKES
Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 13
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
BETTY CROCKER WILD BLUEBERRY PANCAKES
Make and share this Betty Crocker Wild Blueberry Pancakes recipe from Food.com.
Provided by cookietoze
Categories Breakfast
Time 40m
Yield 10 pancakes
Number Of Ingredients 4
Steps:
- Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
- In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
- Carefully add blueberries.
- Melt a pat of butter on a heated griddle.
- Pour about a third of a cup of batter on to griddle.
- When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.
BLUEBERRY SPELT PANCAKES
Taken from Everything Nordic Cookbook. Blueberries grow wild in my part of the world (northern Wisconsin and the UP) just like they do in Scandinavia. Spelt, a super healthy grain, is found in a lot of Nordic recipes.
Provided by Linky
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together eggs and buttermilk.
- In separate bowl, sift together the flours, baking powder, baking soda and salt; combine with egg mixture; add blueberries.
- Spray cooking spray on griddle or frying pan; heat over medium heat.
- Drop generous dollops of batter onto the pan. Cook until bubbles form, turn once.
- Serve warm with additional blueberries and powdered sugar.
SYRUP FOR BLUEBERRY PANCAKES
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Nutrition Facts : Calories 376.6, Fat 0.4, Sodium 2.7, Carbohydrate 97, Fiber 2.8, Sugar 91.5, Protein 0.9
WILD BLUEBERRY MUFFIN TOPS
Admit it-you always eat the top of the muffin first. Now you can bake just the tops!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 95, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Muffin Top, Sodium 130 mg
BETTY CROCKER BLUEBERRY BANANA BREAD
Bisquick version of this favorite recipe for a very moist fruity snack bread. We even use it for dessert.
Provided by GrammaMikki
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
- Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
- Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.
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