Blueberry Brown Sugar Pancakes With Maple Glaze Recipes

BLUEBERRY MAPLE SUGAR PANCAKES

Steps:

• Whisk together flour, baking powder and salt. Transfer to a 1-pt. glass jar. Top with maple sugar; cover. Place dried blueberries in a small plastic bag; attach to jar. Store in a cool dry place or in a freezer up to 3 months., To prepare pancakes: Preheat lightly greased griddle over medium heat. In a small bowl, mix flour mixture and maple sugar. Whisk in eggs, milk and melted butter. Stir in blueberries., Pour batter by scant 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.

TODD'S FAMOUS BLUEBERRY PANCAKES

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.

BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE

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!

BROWN SUGAR PANCAKES

Steps:

• In a small microwave-safe bowl, melt together brown sugar and butter.
• Stir well, then set aside to cool slightly.
• In a large bowl, whisk together flour, baking power and salt.
• Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined.
• Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface.
• Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan.
• Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned).
• Flip and cook for another minute or so on other side, until bottom is browned.
• Serve with Brown Sugar Maple Syrup (below).

BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE

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!