BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
UPSIDE-DOWN BLUEBERRY PANCAKE
This is like having cake for breakfast. It is an excellent way to serve pancakes on a busy morning. You don't have to stand at the stove and keep flipping.
Provided by Ms B.
Categories Breakfast
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- Combine pancake mix, milk and egg; set aside.
- In a 10-inch pie plate (in oven) melt butter and remove from heat.
- Spoon berries in bottom of pie plate.
- Carefully pour batter on top.
- Bake 18 minutes or until top springs back when tapped.
- Loosen edges and invert onto serving plate.
- Cut into wedges and serve with maple syrup.
- NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
- Just be sure to drain well.
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
BLUEBERRY PANCAKES
Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 15
Number Of Ingredients 5
Steps:
- Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
- Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
EASY BLUEBERRY PANCAKES
Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 13
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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- Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
- Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
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- Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
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