Pancakes With Blueberry Cream Cheese Spread Food

BLUEBERRY CREAM CHEESE PANCAKES

Steps:

• Start by cutting the cream cheese into 1/4 inch cubes. Place in the freezer.
• Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Melt 1/4 cup of the butter (1/2 of a stick) in a small bowl. Cool slightly.
• In a separate bowl, whisk together the buttermilk, eggs, and vinegar. Add the melted butter.
• Stir the wet ingredients into the flour mixture until just combined. Fold in the cream cheese cubes.
• Heat a griddle or skillet over medium heat. Use the remaining butter to grease the pan.
• Pour 1/3 cup of the batter onto the pan. Sprinkle with blueberries. Cook until tiny bubbles appear in the pancake and the edges slightly curl. Flip and continue to cook 1-2 minutes or until golden brown.
• Serve the pancakes with crushed graham crackers, butter, syrup, or extra cream cheese!

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.

BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP

Steps:

• Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
• Heat the griddle over medium heat.
• Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
• Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
• Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
• Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.

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.

PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD

Steps:

• Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
• Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
• Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.

BLUEBERRY CHEESE SPREAD

Steps:

• Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired.
• Makes 6 to 8 servings.

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.

CARROT PANCAKES WITH CREAM CHEESE SPREAD

Steps:

• In a bowl, combine the first 6 ingredients.
• Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well.
• Stir carrot mixture into dry ingredients just until moistened.
• Pour batter by 1/4th cupfuls onto a greased hot griddle.
• Turn when bubbles form on top of pancake; flip and cook until golden brown.
• For topping, place cream cheese, powdered sugar, milk and vanilla.
• in food processor; cover and process until smooth.
• Transfer to a bowl; sprinkle with cinnamon.
• Serve with pancakes.