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.
FOOD WORKS BLUEBERRY PANCAKES
Pancakes are a delicious weekend breakfast classic, but did you know they're even better when made from scratch? We've hidden some vitamins by using half whole wheat or barley flour, but if you don't have any, a half cup of white flour will do instead. If blueberries aren't your thing, try small slices of apple, chunks of banana, sliced strawberries, or even chocolate chips in your pancakes instead. Top with Food Works Berry Syrup or maple (the real stuff is great!) PROTIP: Try pouring pancake batter into a metal (NOT plastic) cookie cutter pressed on the frying pan for fun shapes. Oil or butter up the cookie cutter first. PROTIP2: Freeze cooked pancakes in a ziplock. They can be heated in the toaster later on.
Provided by FoodWorks
Categories Breakfast
Time 20m
Yield 8-16 small pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients together into a large bowl.
- Meanwhile, mix all the wet ingredients into another bowl.
- Add the dry ingredients into the wet, thoroughly mix. If batter is very thick and won't drip off spoon, add a tiny bit more water. If batter is too thin and dribbles easily off the spoon, add more flour. Mix again.
- Add the blueberries.
- Very gently mix blueberries inches For batter that isn't so blue, toss your berries in a bit of flour before adding. This locks in the juice during cooking.
- Heat a non-stick frying pan to medium (6) and lightly oil with cooking spray, butter, or liquid oil.
- Spoon some of the batter into the pan, forming circles about as big as the palm of your hand. Fill the pan with circles, but try not to touch them together. If they get stuck together, cook them for a moment, then separate.
- Cook until top side is dry (not shiny) and bubbles begin to form.
- Check bottom side for doneness (just turning golden brown) and flip when ready. Flip pancakes towards the centre of the pan so they don't fall on the floor. If your pancake lands on another, cook for 10 seconds before relocating it. Do not press pancakes flat with a spatula or they won't be fluffy.
- Cook other side until brown, store hot between two plates or bowls to keep warm before serving.
Nutrition Facts : Calories 307.4, Fat 11.3, SaturatedFat 2.9, Cholesterol 55, Sodium 466.9, Carbohydrate 45, Fiber 5.5, Sugar 5.3, Protein 9.6
PERFECT BLUEBERRY PANCAKES
The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.
Provided by Rachel Farnsworth
Categories Breakfast
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 260 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BUTTERMILK BLUEBERRY PANCAKES
Steps:
- In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
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BLUEBERRY PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (95)Total Time 15 minsServings 6Calories 115 per serving
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat.
- Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately., Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the melted butter or oil., Add the flour, salt, baking powder, and sugar, stirring just to combine.
- A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
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