Blueberry Pancake Snack Mix Food

PERFECT BLUEBERRY PANCAKES

Steps:

• In a large mixing bowl, stir together flour, sugar baking powder, baking soda, and salt.
• Whisk in milk, eggs, and melted butter just until combined. Add more milk if necessary to thin out the batter. Fold in blueberries.
• Preheat a flat griddle over medium-high heat.
• Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
• Cook other side until golden brown. Serve hot with syrup.

BLUEBERRY PANCAKE MIX IN A GIFT JAR

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Pour into 1 pint wide mouth jar with tight fitting lid and pack down lightly. Layer maple sugar and dried blueberries attractively. Pack down lightly before adding each layer.
• Seal jar.
• Cover top of jar with fabric. Attach gift tag/recipe with raffia or ribbon. Attach large spatula if desired.
• Add instructions - melt butter in large heavy bottomed skillet or griddle over medium heat.
• Pour into medium bowl leaving thin film of butter on skillet.
• Mix beaten egg and milk into butter in bowl; set aside.
• Pour Blueberry Pancake into large bowl.
• Stir well.
• Add liquid mixture and stir to mix (Do not beat).
• Pour 1/4 cup portions of batter into skillet.
• Cook over medium heat 2-3 minutes on each side or until golden.
• Dust with powdered sugar (optional).

SHEET PAN BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
• Bake in the preheated oven until golden brown, 15 to 18 minutes.
• Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.