COUNTRY PEAR PUFF PANCAKE
Steps:
- In a 10-in. cast-iron or other ovenproof skillet, melt 3 tablespoons butter over medium heat. Add pears; cook and stir until tender, about 5 minutes. Stir in 1/4 cup brown sugar and lemon juice. , In a bowl, whisk the flour, milk, eggs, syrup, vanilla and salt until smooth; pour over pears. Bake at 450° until puffy, 10-12 minutes. , Meanwhile, in a microwave-safe bowl, melt remaining butter. Stir in cinnamon, nutmeg and the remaining brown sugar. Spread over pancake. Bake until golden brown, 8-10 minutes. Cut into wedges and serve immediately. If desired, top with whipped cream.
Nutrition Facts : Calories 468 calories, Fat 19g fat (11g saturated fat), Cholesterol 181mg cholesterol, Sodium 265mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 5g fiber), Protein 8g protein.
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
PANCAKES WITH PEARS AND BLUEBERRY SAUCE
I found this on the passionate cook website. This looks absolutely delectable. I can see trying a bunch of different fruit combinations though. Yummy!
Provided by chefRD
Categories Breakfast
Time 35m
Yield 10 pancakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the pear juice, blueberries and sugar in a pot and simmer for 10 minutes, until the blueberries are soft and have given off some colour. Whizz in a blender and keep warm.
- For the pancakes, combine the flour, salt, sugar, baking powder and cinnamon in a bowl and work with a fork to remover any lumps. Beat the egg whites with the milk and slowly incorporate the flour mix. Make sure you achieve a smooth batter.
- Heat some butter in a frying pan (10 cm diameter) and ladle in some batter - depending on how thick you like your pancakes. (For this recipe and the yield of 10 pancakes, I made them to American-style thickness). Sprinkle some pear over.
- Leave to cook over medium heat until little crates appear all over the pancake - a sign that the baking powder is making the batter rise and the bottom should be cooked enough for you to flip the pancake over.
- Carefully turn the pancake and cook on the other side until golden brown.
- Serve, still warm,.
Nutrition Facts : Calories 329, Fat 3.4, SaturatedFat 1.8, Cholesterol 10.2, Sodium 1303.6, Carbohydrate 68, Fiber 4.1, Sugar 30.5, Protein 8.6
FLUFFY OVEN PANCAKE WITH PEARS
In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
BLUEBERRY & LEMON PANCAKES
Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option
Provided by Good Food team
Categories Breakfast
Time 30m
Yield Makes 14-16
Number Of Ingredients 9
Steps:
- First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
- Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
- Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook - turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
Nutrition Facts : Calories 69 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE
These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.
Provided by chelgilm
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine sugar and.
- cornstarch.
- Gradually stir in water.
- Add blueberries and bring to boil over medium heat.
- Boil for 2 minutes stirring constantly.
- Remove from heat.
- Cover and keep warm.
- Pancakes: Combine dry ingredients in bowl.
- In another bowl, beat the eggs.
- Add milk,sour cream, and butter.
- Mix well.
- Stir into dry ingredients just until blended.
- Fold in the blueberries.
- Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
- Serve with blueberry topping.
Nutrition Facts : Calories 557.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 117.6, Sodium 613.8, Carbohydrate 81.9, Fiber 4.1, Sugar 38.8, Protein 10.2
BLUEBERRY PANCAKES
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
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
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