BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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 PANCAKE BITES
These pancake bites have the soft texture of a fluffy pancake with juicy blueberries baked into each bite.
Provided by Laura Fuentes
Categories Breakfast
Time 24m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400F and grease a 24 mini-muffin pan with butter or spray.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle and add the milk, butter, egg, vanilla, and lemon zest. Mix to combine the batter until there are no clumps.
- Fill each muffin cup 3/4th full and top with 3 blueberries each, pushing them slightly down into the batter.
- Bake for 12 to 14 minutes until the tops are golden brown. Remove them from the oven and allow them to cool for 5 minutes prior to serving.
- For the glaze, in a small bowl, whisk 1/4 cup confectioners' sugar and 1 ½ teaspoon of milk until smooth. Drizzle over the mini muffins and enjoy.
Nutrition Facts : ServingSize 4 bites, Calories 217 calories, Sugar 11.2 g, Sodium 232.9 mg, Fat 5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 36.8 g, Fiber 1.2 g, Protein 6.3 g, Cholesterol 42.3 mg
BLUEBERRY PANCAKE BITES
Steps:
- Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
- Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
- Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
- Serve drizzled with the glaze, or serve with warm maple syrup for dipping.
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 LEMON BISQUICK® PANCAKE BITES
Blueberries + lemon + Bisquick = delicious breakfast! Try these bite-sized beauties for your next special morning meal-they're ready in just 20 minutes.
Provided by Stephanie Wise
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
- In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
- Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
- Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
- Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 325F and grease a mini muffin tin (24 cavity) very well. (I double grease, first with butter and then with coconut oil spray).
- Add the coconut flour, melted butter, baking powder, salt, and cinnamon. Blend again until smooth. It will seem very liquidy but let it sit a few minutes and it will thicken up considerably. Add 1/3 cup of the water and blend again. If it's still very thick, add a little additional water. You shouldn't be able to pour it, but you should be able to scoop it out of the blender easily.
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