BLUEBERRY PANCAKES (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! You're minutes away from some berry delicious pancakes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 14 g, TransFat 0 g
PANCAKES FOR TWO
These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.-Annemarie Pietila, Farmington Hills, Michigan
Provided by Taste of Home
Time 15m
Yield about 8 pancakes.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 527 calories, Fat 18g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 1299mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
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
EASY BLUEBERRY PANCAKE FOR TWO
Make and share this Easy Blueberry Pancake for Two recipe from Food.com.
Provided by -------
Categories Breads
Time 25m
Yield 1 large pancake, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Blend flour, milk salt and eggs.
- Carefully fold in blueberries.
- In iron skillet, pour batter into sizzling butter,.
- Bake 15 minutes.
- Remove from heat and squeeze lemon juice over the pancake.
- Sprinkle liberally with powdered sugar.
- Recipe may be doubled.
SKILLET PANCAKE FOR TWO
Is there a more romantic breakfast than a pancake for two? This oversize blueberry version is infinitely adaptable, too. Stir in either buttermilk or a combo of milk and yogurt for a kick of tangy flavor, and sub in just about any fruit. The result is a skillet-size, super-airy, crispy-edged delight to share.
Provided by Lauryn Tyrell
Categories Pancake Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
- Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
- Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.
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