Betty Crocker Wild Blueberry Pancakes Recipes

Steps:

• In small bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
• Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
• Cook until bubbles break on surface. Turn; cook other sides until golden.

Steps:

• Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
• In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
• Carefully add blueberries.
• Melt a pat of butter on a heated griddle.
• Pour about a third of a cup of batter on to griddle.
• When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.

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.

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
• Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
• Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired

Steps:

• Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Steps:

• In medium bowl, stir Bisquick mix, egg, milk and oil with fork or whisk until blended. Gently fold in 1 cup blueberries.
• Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
• Serve pancakes with syrup or powdered sugar. Top with strawberries and additional berries.

Steps:

• Heat nonstick griddle or skillet over medium-low heat.
• Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
• Serve pancakes with butter and syrup.

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.

Steps:

• In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
• In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
• Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

Steps:

• In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
• In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
• Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
• Serve pancakes with warm blueberry syrup.

Steps:

• Heat griddle or skillet over medium-high heat or to 375°F; grease with vegetable oil or shortening.
• In medium bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
• Pour batter by slightly less than 1/4 cupfuls into heart shapes onto hot griddle. Cook until bubbles break on surface. Turn; cook until golden.