BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP
Steps:
- For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
- Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
- For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
- For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
- Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
- For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
ORANGE FIG SYRUP DRIZZLED OVER BLACKBERRY BUTTERMILK PANCAKES
I love buttermilk pancakes with fresh fruit and delicious syrups. Truly, it doesn't get any better than this. These wonderful, light, tender pancakes are studded with tart blackberries and smothered in my delicious orange fig syrup.
Provided by Baby Kato
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sift the dry ingredients into a medium bowl.
- Mix the egg, vanilla, oil, and buttermilk together, then add to the dry ingredients.
- Gently stir until the dry ingredients have been incorporated.
- Next gently, add the blackberries or raspberries, whichever you are using into the batter.
- Preheat the lightly, greased skillet, on medium heat.
- Test the pan by adding a few drops of water, when the drops dance the skillet is ready.
- To make the pancakes pour a 1/4 cup of the batter onto the hot, lightly, greased griddle.
- Cook the batter until bubbles form and the batter looks cooked.
- Then turn over with a spatula and cook until the undersides are a beautiful golden brown. (3 - 4 minutes)
- Make sure to keep the pancakes warm in a low oven, until you are ready to serve.
- For the simple orange fig syrup, place all of the ingredients in a small pot.
- Cook on low heat until the mixture has thickened and is bubbling, about 3 - 5 minutes.
- Pour the delicious syrup over your pancakes and prepare for a taste experience.
Nutrition Facts : Calories 402, Fat 12, SaturatedFat 3.3, Cholesterol 78.1, Sodium 782.2, Carbohydrate 64, Fiber 3.2, Sugar 29.1, Protein 10.6
BLUEBERRY BUTTERMILK PANCAKES
I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.
Provided by Janie Marie
Categories Breakfast
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
- Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.
Nutrition Facts : Calories 240, Fat 7.9, SaturatedFat 4.4, Cholesterol 64.2, Sodium 477.2, Carbohydrate 35, Fiber 1.6, Sugar 9.7, Protein 7
More about "blackberry buttermilk pancakes food"
BLACKBERRY BUTTERMILK PANCAKES – WHISKWARE
From whiskware.com
Servings 5Total Time 15 minsCategory Breakfast
- 1. Lightly grease and preheat a griddle or large skillet. 2. If berries are large, cut half of them in half to add to batter
- save the rest as topping. 3. Add egg, buttermilk, and vanilla to your Whiskware Batter Mixer and whisk together. Add flour, baking powder, baking soda, brown sugar, and salt to egg mixture and shake until just combined. 4. Pour rounds of batter onto griddle or skillet. Add pieces of blackberry to each pancake. Cook until golden, flipping once. 5. Serve topped with additional berries and pure maple syrup.
BLACKBERRY BUTTERMILK PANCAKES RECIPE
From lifemadedelicious.ca
Servings 4Total Time 25 minsCategory BreakfastCalories 193 per serving
- In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
- In medium bowl, place Bisquick™ mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
- Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.
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