Blueberry Griddle Cakes Food
BLUEBERRY GRIDDLE CAKES
I got a griddle for Christmas last year and rarely use it. But when I found this recipe, I found a great reason to get it out and use it.
Provided by Redneck Epicurean
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium mixing bowl, combine Bisquick, egg, and milk; until mixed.
- Add 1 cup fruit filling; fold in gently with spatula.
- Heat the griddle and spray with non-stick spray. Spoon 1/4 cup of batter for each pancake onto the griddle. Cook on both sides until golden brown. Repeat until all batter is used.
- To serve, top with remaining fruit filling and sifted powdered sugar.
Nutrition Facts : Calories 443.5, Fat 7.3, SaturatedFat 2.3, Cholesterol 57.7, Sodium 433.1, Carbohydrate 88.6, Fiber 4.5, Sugar 61.7, Protein 5.6
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES
If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Beat together wet ingredients.
- Add butter to egg and sour cream.
- Add milk to sour cream mixture.
- Mix wet ingredients into dry ingredients until just incorporated.
- Add blueberries last and fold in carefully.
- Preheat lightly coated griddle or skillet over medium heat.
- If you are using an electric griddle, set temperature to 360°F.
- Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
- For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until the second side is rich and golden-brown.
- Serve with Maine Blueberry Syrup or honey.
Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6
BLACKBERRY FARM GRIDDLE CAKES
Categories Breakfast Brunch Kid-Friendly Quick & Easy Wheat/Gluten-Free Cornmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
- Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
- Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
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