BLUEBERRY TOPPING (BLUEBERRY COMPOTE)
A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it's also my favourite blueberry sauce for pancakes.
Provided by Marie Roffey
Time 20m
Number Of Ingredients 6
Steps:
- In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
- Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
- Turn the heat down so the mixture is just simmering.
- Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
- To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
- Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.
Nutrition Facts : ServingSize 62 g, Calories 54 kcal
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.
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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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