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
CAKE-MIX BLUEBERRY PANCAKES
These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony-blueberry sauce spooned on top. Blueberries can vary in texture and water content, so feel free to adjust the consistency of the sauce with either a few extra minutes of cooking time to thicken it or a few extra tablespoons of water to thin it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings (about 24 pancakes and 3/4 cup syrup)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
- Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
- Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.
SHEET PAN BLUEBERRY PANCAKES
Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.
Provided by fabeveryday
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
- Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.
- Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g
BLUEBERRY PANCAKE MIX IN A GIFT JAR
Make and share this Blueberry Pancake Mix in a Gift Jar recipe from Food.com.
Provided by heather in Ont
Categories Breakfast
Time 25m
Yield 10 pancakes
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt in a medium bowl.
- Pour into 1 pint wide mouth jar with tight fitting lid and pack down lightly. Layer maple sugar and dried blueberries attractively. Pack down lightly before adding each layer.
- Seal jar.
- Cover top of jar with fabric. Attach gift tag/recipe with raffia or ribbon. Attach large spatula if desired.
- Add instructions - melt butter in large heavy bottomed skillet or griddle over medium heat.
- Pour into medium bowl leaving thin film of butter on skillet.
- Mix beaten egg and milk into butter in bowl; set aside.
- Pour Blueberry Pancake into large bowl.
- Stir well.
- Add liquid mixture and stir to mix (Do not beat).
- Pour 1/4 cup portions of batter into skillet.
- Cook over medium heat 2-3 minutes on each side or until golden.
- Dust with powdered sugar (optional).
Nutrition Facts : Calories 124.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 33.6, Sodium 248.3, Carbohydrate 17, Fiber 0.4, Sugar 3.1, Protein 3.3
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