BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
POLENTA PANCAKES WITH WARM BERRY SAUCE
Provided by Food Network
Time 1h30m
Yield 12 pancakes, 6 servings
Number Of Ingredients 18
Steps:
- Pancakes:
- Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
- Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
- Sauce:
- In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
- To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.
ALMOND BERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
BERRY COULIS WITH DUTCH PANCAKES
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 24 filled pancakes.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA PANCAKES WITH BLUEBERRY SAUCE
Homemade banana pancakes made light and fluffy with club soda and whipped egg whites. A yummy blueberry sauce turns these pancakes into a special treat. The blueberry sauce is also great over ice cream, angel food cake and much more.
Provided by Crafty Lady 13
Categories Breakfast
Time 2m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
- Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
- For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
- Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.
MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment-lined baking sheet and spread to the edges.
- Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month.
- To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 8 grams, Protein 28 grams, Sugar 37 grams
BERRY-BERRY SAUCE FOR PANCAKES
Sounds absolutely delicious, though I haven't tried it yet. I added it in here for safe keeping, because I plan to make it as soon as I can get my hands on some berries! Was on a mother's day cooking show with the Micheff Sisters titled "Breakfast with Mom."
Provided by Enjolinfam
Categories Low Protein
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the juice, syrup, sugar, and the blueberries to a boil.
- Mix the cornstarch with the cold water and stir until well blended.
- Slowly pour the cornstarch mixture into boiling juice.
- Stir until thickened.
- Remove from heat and stir in the cinnamon.
- Add fresh strawberries right before serving.
- Can top with a whipped topping.
Nutrition Facts : Calories 353.7, Fat 1, SaturatedFat 0.1, Sodium 12.4, Carbohydrate 88.8, Fiber 5.3, Sugar 69.3, Protein 1.7
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BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory Breakfast & BrunchServings 8-10Total Time 20 mins
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
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