BLUEBERRY CHEESECAKE FLAPJACKS RECIPE - (4.4/5)
Provided by ackmayhew
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
BLUEBERRY CHEESECAKE FLAPJACKS
Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast.
Provided by diner524
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
- In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping).
- Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
BLUEBERRY & MACADAMIA FLAPJACKS
Packed with blueberries and macadamia nuts, this is a twist on the classic flapjack recipe.
Provided by Good Food team
Categories Dessert, Treat
Time 1h10m
Yield Cuts into 16
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 20cm square baking tin with baking parchment so that there is a slight overhang - this will make it easier to remove the flapjacks.
- Put the butter, sugar, golden syrup and a pinch of salt in a pan, and gently melt over a low heat. Combine the oats, nuts, lemon zest and flour in a large bowl and pour over the melted sugary butter. Mix well, then fold in the blueberries. Tip the oat mixture into the lined tin and press to an even layer using the back of a metal spoon. Bake for 40-45 mins until golden brown. Leave in the tin to cool completely.
- Lift the cooled flapjack onto a board. Put the white chocolate in a small bowl and melt in the microwave in 15-sec blasts, or over a pan of barely simmering water. Drizzle the melted chocolate back and forth over the flapjack. Leave to cool until set before cutting into squares.
Nutrition Facts : Calories 365 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
MADE FROM SCRATCH BLUEBERRY FLAPJACKS
Delicious, easy and good for you! Blueberries and chia seeds added to a simple pancake recipe boost the goodness and the flavor. That's what's for breakfast! Serve warm with maple syrup.
Provided by Simple Savoury
Categories Breakfast and Brunch Pancake Recipes
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Make a well in the center and add milk and egg. Whisk batter until combined. Fold in blueberries and chia seeds gently.
- Heat a nonstick skillet over medium-high heat. Grease the pan lightly with cooking spray. Pour 1/4 cup batter into the hot pan; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip and continue to cook for 1 minute.
Nutrition Facts : Calories 192 calories, Carbohydrate 31.4 g, Cholesterol 51.4 mg, Fat 4 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 456.6 mg, Sugar 4.8 g
BUTTERMILK BLUEBERRY PANCAKES
Steps:
- In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY BUTTERMILK FLAPJACKS
Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
- Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.
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