LEMON-BLUEBERRY PANCAKES
One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.
Provided by IronChefLaurie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder, sugar, and salt in a large bowl.
- Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
- Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g
FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 10 to 12 pancakes
Number Of Ingredients 15
Steps:
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
LEMON BLUEBERRY PANCAKES
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.-Ann Flores, Seneca, Kansas
Provided by Taste of Home
Time 30m
Yield 8 pancakes,4 servings, 2 per serving.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.
Nutrition Facts : Calories 283 calories, Fat 10g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 809mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
LEMON BLUEBERRY PANCAKES
Provided by Ree Drummond : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a heavy skillet or grill over medium-low heat.
- In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
- Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
- Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
- Serve with more softened butter and warm syrup.
Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams
BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE
These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!
Provided by Cooking Creation
Categories Breakfast
Time 25m
Yield 24 Pancakes, depending on size
Number Of Ingredients 14
Steps:
- Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
- Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
- Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
- Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
- Drizzle the maple glaze over all.
- Serve hot and enjoy!
LEMON BLUEBERRY PANCAKES
These are a nice change from your everyday pancakes. The lemon, blueberry, buttermilk flavors go nicely with the brown sugar, but plain sugar is fine. Also, I thought that the pecans are a nice touch, but any nut or no nuts are fine. Serve the pancakes with your favorite syrup. If you can't serve the pancakes right of the stove, preheat the oven to 200°F and stack finished ones in some foil.
Provided by SnowHat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together egg, lemon zest, buttermilk, brown sugar, and butter.
- Set aside.
- In a large bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Stir until just combines.
- Stir in blueberries and pecans.
- Spray a nonstick skillet with butter spray.
- Heat over medium high heat.
- When skillet is hot, add 1/4 cup of batter.
- Cook until the edges of the pancake bubble and burst.
- Turn over with spatula.
- Cook until underside is golden brown.
- Repeat with remaining batter.
- Serve with favorite syrup.
Nutrition Facts : Calories 294.7, Fat 12.7, SaturatedFat 4.8, Cholesterol 70, Sodium 493.1, Carbohydrate 39.8, Fiber 2.4, Sugar 16.3, Protein 6.9
LEMON BROWN SUGAR BLUEBERRY PANCAKES
Categories Breakfast Brunch Kid-Friendly Quick & Easy Blueberry Lemon Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about six 5-inch pancakes
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the syrup.
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5/5 (1)Category Baking, Breakfast, Main DishServings 4Total Time 20 mins
- Heat heavy skillet or grill over medium low heat.In a medium bowl, mix flour, salt, baking powder, and sugar.
- Set aside. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest.
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4/5 (3)Calories 289 per servingCategory Breakfast, Brunch
- Add the buttermilk (or milk), sugar, eggs, vanilla, and oil (or butter) and whisk just until combined. Do not overmix the batter to prevent the pancakes from becoming tough and dense. Gently stir in the fresh blueberries. If using frozen blueberries, add them directly on top of the batter while cooking (see notes).
- Set the batter aside to rest while you heat the griddle (about 5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
- For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2 minutes or until bubbles start to form on the surface. Flip and cook for about 2-3 minutes or until golden brown.
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