BLUEBERRY & LEMON PANCAKES
Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option
Provided by Good Food team
Categories Breakfast
Time 30m
Yield Makes 14-16
Number Of Ingredients 9
Steps:
- First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
- Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
- Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook - turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
Nutrition Facts : Calories 69 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON YOGURT PANCAKES WITH BLUEBERRY TOPPING
Provided by Katie Lee Biegel
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, yogurt, eggs, lemon zest and vanilla in a separate bowl. Stir the wet ingredients into the dry until just combined. If the mixture is too dry, add 1 to 2 tablespoons of milk to thin it out. Allow the batter to rest at least 15 minutes.
- Preheat a griddle or nonstick skillet over medium-low heat and preheat the oven to 200 degrees F.
- Coat with the griddle or skillet with butter or nonstick spray. Ladle the pancake batter on the griddle. Cook until bubbles begin to form and the bottom of the pancake is golden brown, 2 to 3 minutes. Flip and cook an additional 2 minutes. Repeat with the remaining batter. Keep the pancakes warm in the oven until ready to serve. Top with Blueberry Topping and serve warm.
- Combine the blueberries, sugar, lemon juice and 1/4 cup water in a small saucepan and cook over medium heat. Use a fork to gently mash some of the blueberries and release their juices. Cook until the sugar completely dissolves, 5 to 7 minutes.
LEMON BLUEBERRY RICOTTA PANCAKES
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings (8 pancakes)
Number Of Ingredients 13
Steps:
- Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside.
- Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined.
- Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter.
- Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter.
- Serve with extra blueberries and maple syrup. Dust with confectioners' sugar.
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
LEMON BLUEBERRY PANCAKES
Provided by Ree Drummond : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a heavy skillet or grill over medium-low heat.
- In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
- Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
- Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
- Serve with more softened butter and warm syrup.
Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams
GREEK YOGURT BLUEBERRY-LEMON PANCAKES
Light, fluffy, and bursting with fresh blueberries and a pop of lemon in every bite. Good served with butter and maple syrup or a sprinkle of confectioners sugar.
Provided by lutzflcat
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, sugar, and salt together in a large bowl.
- Mix almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl; stir in butter. Add to the flour mixture; stir just until smooth and gently fold in blueberries.
- Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
- Cook until the pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 52.4 g, Cholesterol 55.6 mg, Fat 6 g, Fiber 3.7 g, Protein 9.7 g, SaturatedFat 2.7 g, Sodium 946 mg, Sugar 10 g
LEMON BLUEBERRY PANCAKES
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.-Ann Flores, Seneca, Kansas
Provided by Taste of Home
Time 30m
Yield 8 pancakes,4 servings, 2 per serving.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.
Nutrition Facts : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
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- In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon. Add egg, vanilla, and melted butter and stir to combine. In a separate large mixing bowl stir together flour, salt, baking powder, and sugar.
- Pour wet mixture into dry ingredients and stir just until combined. There may be some lumps--don't over-mix the bater. (Add a little splash of buttermilk if the mixture is too thick). Gently stir in blueberries.
- Grease the warm skillet with butter or non-stick cooking spray. Use a 1/4 measuring cup to spoon the batter onto the pan. Cook until the bottom of the pancakes are golden and bubbles come to the surface. Flip to the other side and cook until golden.
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