BLUEBERRY SOUR CREAM PANCAKES
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana
Provided by Taste of Home
Time 25m
Yield about 20 pancakes (3-1/2 cups topping).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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.
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
BERRY GOOD CREAM OF WHEAT PANCAKES
Delicious and wholesome pancake recipe using cream of wheat, almond milk, topped with berries and drizzled with honey! Found the basic recipe a couple years ago and have played with it a bunch.
Provided by DeCielo
Categories Breakfast
Time 25m
Yield 2 Pancakes, 3 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl add cream of wheat, baking powder, salt, cinnamon and brown sugar.
- In small bowl or measuring cup mix egg and almond milk together, blend well.
- Pour over dry mix, stir lightly. Set aside, heat cast iron griddle on medium to medium low heat. While that warms, start slicing your strawberries.
- Add 1 tablespoon of oil to skillet, finishing blending/stirring the pancake mix.
- Ladle 1/3 cup of mix onto skillet. Give it about 1 minute or until spatula slides easily under pancake. Flip and watch for it to rise a little before removing. When the center starts rising that means it's done.
- Layer two pancakes:.
- Spread about 1 teaspoon of butter on each cake, followed by a covering of strawberries and drizzle honey over strawberries to your liking.
- Repeat.
- Serve immediately with eggs or by themselves.
Nutrition Facts : Calories 484.6, Fat 12.9, SaturatedFat 2.7, Cholesterol 65.4, Sodium 422.4, Carbohydrate 85.2, Fiber 3.6, Sugar 38.3, Protein 8.7
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
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
SOUR CREAM-BLUEBERRY PANCAKES
Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
- Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
- Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
BLUEBERRY SOUR CREAM PANCAKES
A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.
Provided by diner524
Categories Breakfast
Time 15m
Yield 15 pancakes, 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
- Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
- VARIATIONS:.
- Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
- Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Nutrition Facts : Calories 256.5, Fat 11.1, SaturatedFat 6.3, Cholesterol 63.8, Sodium 657.4, Carbohydrate 34, Fiber 1.4, Sugar 11.3, Protein 5.8
BERRY GRANOLA PANCAKES
My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. -Elizabeth Stewart, Crab Orchard, West Virginia
Provided by Taste of Home
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk, applesauce, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in granola and berries., Heat a griddle coated with cooking spray on medium heat. 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. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 543mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 7g fiber), Protein 12g protein.
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