Blueberry Pancakes Using Cake Flour Food

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BLUEBERRY PANCAKES



Blueberry Pancakes image

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

1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries

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

CAKE-MIX BLUEBERRY PANCAKES



Cake-Mix Blueberry Pancakes image

These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony-blueberry sauce spooned on top. Blueberries can vary in texture and water content, so feel free to adjust the consistency of the sauce with either a few extra minutes of cooking time to thicken it or a few extra tablespoons of water to thin it.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings (about 24 pancakes and 3/4 cup syrup)

Number Of Ingredients 9

1 lemon
Two 8-ounce bags frozen blueberries (about 4 cups)
1 tablespoon maple syrup, plus more for serving
1 box yellow cake mix for two 9-inch rounds
1 cup sour cream
2 large eggs
Cooking spray
Confectioners' sugar, for dusting
Butter, softened, for serving

Steps:

  • Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
  • Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
  • Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
  • Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.

BLUEBERRY PANCAKES USING CAKE FLOUR



Blueberry Pancakes Using Cake Flour image

A recipe from Bon Appetit, Summer 2002. Different twist for batter using the cake flour. It makes a more crepe'like' pancake. Looks really pretty, very white. Cooking these in a very small round pan will give you perfectly round pancakes. My family loves these with jam! NurseDi's (On Zaar) Strawberry pancakes are still are top favourite, those are fluffy traditional pancakes. These ones are nice for a little variety.

Provided by Luvfood

Categories     Breakfast

Time 50m

Yield 15-20 pancakes, 4 serving(s)

Number Of Ingredients 12

1 cup cake flour, plus
2 tablespoons cake flour
1 cup all-purpose flour
1/4 cup sugar (with the texture of these cakes it tastes better with all this sugar)
1 tablespoon baking powder
1/2 teaspoon salt
2 cups 1% low-fat milk (You can use a low fat milk and one cup whipping cream or half and half for a thicker batter. This el)
2 large eggs
3 tablespoons melted unsalted butter
2 1/2 pints blueberries
oil, to cook pancakes
jam or maple syrup

Steps:

  • Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
  • Sift and whisk all dry ingredients in a bowl.
  • Whisk milk & eggs in separate bowl.
  • Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
  • Mix in 3 tbsp of melted butter.
  • Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
  • Cook until surface is bubbly and turn over until second side is browned.

Nutrition Facts : Calories 571.9, Fat 13.4, SaturatedFat 7.2, Cholesterol 122, Sodium 656.7, Carbohydrate 100.3, Fiber 5.9, Sugar 37.5, Protein 15.1

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

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.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

BLUEBERRY PANCAKES



Blueberry Pancakes image

Categories     Fruit     Breakfast     Brunch     Kid-Friendly     Blueberry     Summer     Pan-Fry     Maple Syrup     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1 cup plus 2 tablespoons cake flour
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups whole milk
2 large eggs
3 tablespoons unsalted butter, melted, plus additional melted butter
2 1/2-pint baskets blueberries
Maple syrup

Steps:

  • Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.
  • Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

AMERICAN BLUEBERRY PANCAKES



American blueberry pancakes image

Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit

Provided by Good Food team

Categories     Breakfast, Brunch, Snack, Supper, Treat

Time 35m

Yield Makes 10 pancakes

Number Of Ingredients 8

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberry
sunflower oil or a little butter for cooking
golden or maple syrup

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.

Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium

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