Wild Mountain Blueberry Pancakes Food
LIGHT APPLE BLUEBERRY PANCAKES
Make and share this Light Apple Blueberry Pancakes recipe from Food.com.
Provided by Mandy
Categories Breakfast
Time 3m
Yield 10 pancakes
Number Of Ingredients 6
Steps:
- Mix flour & baking soda with enough milk to make a smooth consistency.
- Mix in the applesauce & cinnamon.
- Add blueberries & stir to distribute evenly.
- Cook in a non-stick pan until edges are dry-looking, flip and cook until golden.
Nutrition Facts : Calories 123.1, Fat 0.6, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 28.6, Fiber 3.7, Sugar 1.3, Protein 3.3
MOUNTAIN PANCAKES
This recipe came from Sun Valley Celebrity Local Heroes Cookbook. Muzzie Braun and the Boys from Clayton, Idaho submitted their favorite pancake recipe, and Joann says the kids pile 'em high because they're so thin. The recipe instructions were a little vague so I revised them, and I wasn't sure how they'd taste, but they're very good. They remind me of Baby Dutchman or Dutch Babies in a pancake. It didn't say to oil the griddle, and you probably don't need to because of the ingredients in the recipe. I wasn't sure so I heated a teaspoon of oil just in case. Serving size is approximate because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour and baking powder.
- Blend eggs, oil, melted butter, and milk with a wire whip (I call it a whisk).
- Make sure to keep the mixture loose and not real thick (I just combined the ingredients--I didn't overbeat, but I could have misinterpreted the instructions).
- Combine wet ingredients with dry and cook on a hot griddle.
Nutrition Facts : Calories 158.3, Fat 8.7, SaturatedFat 4.1, Cholesterol 120.2, Sodium 259.1, Carbohydrate 14.1, Fiber 0.4, Sugar 0.2, Protein 5.8
LEMON BLUEBERRY PANCAKES
These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.
Nutrition Facts : Calories 294.7, Fat 12.7, SaturatedFat 4.8, Cholesterol 70, Sodium 493.1, Carbohydrate 39.8, Fiber 2.4, Sugar 16.3, Protein 6.9
WILD RICE PANCAKES
Make and share this Wild Rice Pancakes recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 13m
Yield 10-12 pancakes
Number Of Ingredients 9
Steps:
- Sift dry ingredients.
- Beat egg, milk and sour cream in another bowl and pour into dry ingredients and beat until smooth.
- Add butter and milk (a little at a time until proper consistency).
- Drop batter by tablespoons onto preheated, lightly-greased griddle.
Nutrition Facts : Calories 247.8, Fat 13.8, SaturatedFat 5.5, Cholesterol 434.4, Sodium 337.4, Carbohydrate 14.9, Fiber 0.5, Sugar 2.1, Protein 15.1
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