Blueberry And Walnut Pancakes Recipes

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 a small bowl, beat egg whites until stiff.
• In a separate bowl, sift together flour, baking powder, sugar and salt.
• Beat egg yolks in another bowl. Add milk and melted butter.
• Stir egg mixture into dry ingredients. Mix until smooth and stir in blueberries and walnuts. Fold in beaten egg whites. Bake on hot, greased griddle.

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:

• Sift flour, baking powder, sugar, and salt into a large bowl.
• In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
• Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
• Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
• Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.