Food Works Blueberry Pancakes Recipes

BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
• Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
• Serve with a dollop of whipped cream and maple syrup.

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.

BLUEBERRY PANCAKES

Steps:

• Mix together dry ingredients.
• Beat together milk and egg.
• Blend dry ingredients and milk/egg mixture.
• Pour 1/4 - 1/3 cup pancake mixture per pancake onto hot nonstick griddle or frying pan.
• Add blueberries to each pancake (pack in a lot).

BLUEBERRY PANCAKES

Steps:

• In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
• Let stand for 10 minutes.
• Heat a large nonstick skillet over medium heat.
• Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
• Preparation time includes time for batter to rest.

BLUEBERRY PANCAKES

Steps:

• Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
• Melt 1 t butter in a large nonstick skillet.
• For each pancake, pour about 1/4 cup batter in pan.
• Cook until bottoms are golden; turn over and cook until bottoms are golden.
• Repeat with remaining butter and batter.
• This recipe makes 10 (4 inch) pancakes.

FOOD WORKS BLUEBERRY PANCAKES

Steps:

• Mix all dry ingredients together into a large bowl.
• Meanwhile, mix all the wet ingredients into another bowl.
• Add the dry ingredients into the wet, thoroughly mix. If batter is very thick and won't drip off spoon, add a tiny bit more water. If batter is too thin and dribbles easily off the spoon, add more flour. Mix again.
• Add the blueberries.
• Very gently mix blueberries inches For batter that isn't so blue, toss your berries in a bit of flour before adding. This locks in the juice during cooking.
• Heat a non-stick frying pan to medium (6) and lightly oil with cooking spray, butter, or liquid oil.
• Spoon some of the batter into the pan, forming circles about as big as the palm of your hand. Fill the pan with circles, but try not to touch them together. If they get stuck together, cook them for a moment, then separate.
• Cook until top side is dry (not shiny) and bubbles begin to form.
• Check bottom side for doneness (just turning golden brown) and flip when ready. Flip pancakes towards the centre of the pan so they don't fall on the floor. If your pancake lands on another, cook for 10 seconds before relocating it. Do not press pancakes flat with a spatula or they won't be fluffy.
• Cook other side until brown, store hot between two plates or bowls to keep warm before serving.