Bewitching Blueberry Pancakes Recipes

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.

AMARETTO BLUEBERRY PANCAKES

Steps:

• Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish.
• Pancakes Combine eggs, milk and butter.
• In seperate bowl add flour, baking powder, sugar and salt.
• Stir flour mixture into egg mixture.
• DO NOT OVERBEAT.
• Gently stir in blueberries.
• Heat griddle, add a little butter and cook pancakes.
• Serve with sauce and garnish with almonds.

BLUEBERRY PANCAKES

Steps:

• In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
• In a separate small bowl, beat together eggs, buttermilk, and oil.
• Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
• Fold in blueberries.
• Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
• Add batter about 1/3 cup at a time, but do not crowd.
• Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
• Remove to a platter and keep warm till the rest of the pancakes are finished.
• Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.

BLUEBERRY PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• Whisk egg and melted butter into milk until combined.
• Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• Pour 1/4 cup batter on skillet; sprinkle 1 tablespoon blueberries over pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes then flip. Cook until golden brown.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

BLUEBERRY PANCAKES

Steps:

• Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
• Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• Whisk egg and melted butter into milk until combined.
• Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
• Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

BLUEBERRY AND BANANA PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt in a large bowl.
• Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
• Gently fold in the blueberries.
• Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
• Once bubbling throughout on surface, turn over and cook until done.

VEGAN BLUEBERRY PANCAKES

Steps:

• Oil a large skillet and preheat over med/high heat for about two minutes.
• Sift together the flour, baking powder, salt, and cinnamon, if using.
• In a separate bowl, combine the other ingredients.
• Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
• Do not over mix or the pancakes will be tough; a couple of lumps are okay.
• Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
• Transfer to the plates, and repeat until the rest of the pancake mix is used.

BEWITCHING BLUEBERRY PANCAKES

Steps:

• Sift together dry ingredients.
• Beat egg and milk together and add to dry ingredients, along with oil: DO NOT OVER MIX. Stir only until dry ingredients are moist.
• Gently fold in blueberries. As you do so (this is the magic part) say three times: "Gobble dee gook with a wooden spoon, The laugh of a toad at the height of the moon!".
• Pour on a hot griddle and watch 'em sizzle. Serve with butter and real maple syrup, or maybe some fresh whipped cream!