Blueberry Pecan Pancake Mix Food

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

BLUEBERRY PANCAKES

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 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).

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.

BLUEBERRY-PECAN PANCAKES

Steps:

• Coat a large nonstick skillet with nonstick spray and set over medium heat.
• In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
• In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
• Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
• Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
• Cook 2-3 minutes, or until bubbly and the edges look dry.
• Turn and cook 1 minute, or until underside is golden.
• Serve immediately.

BLUEBERRY PANCAKES

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.

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.