BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
BLUEBERRY-PECAN PANCAKE MIX
Provided by Food Network
Time 10m
Yield 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
Number Of Ingredients 8
Steps:
- To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
- Recipe Description:
- Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
- Recipe Ingredients:
- Recipe Steps:
- Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
- Recipe Tips & Notes:
- 1. Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Recipe Nutrition:
- Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
- 2 Carbohydrate Servings
- Exchanges: 2 starch, 2 fat
BLUEBERRY-PECAN PANCAKES
This is a real treat at our house. I don't make them often, but when I do it is usually for the kids' sleepovers. Source: Prevention's Eat Up, Slim Down cookbook.
Provided by TheGrumpyChef
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145.7, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 168.7, Carbohydrate 21.9, Fiber 2.2, Sugar 5.5, Protein 4
AMERICAN BLUEBERRY PANCAKES
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
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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