BLUEBERRY MAPLE SUGAR PANCAKES
We use maple sugar made at our farm, Bonhomie Acres, in these pancakes, and then we top them with 100 percent maple syrup, too. The delicious flavor demands nothing less! -Katherine Brown, Fredericktown, Ohio
Provided by Taste of Home
Time 20m
Yield 1 batch (about 2 cups mix).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 437 calories, Fat 13g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 757mg sodium, Carbohydrate 69g carbohydrate (24g sugars, Fiber 3g fiber), Protein 10g protein.
SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE
Provided by Sunny Anderson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
- Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
- Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
- For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.
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 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!
BLUEBERRY PAN-CAKE WITH MAPLE FROSTING
Here's your excuse to have cake for breakfast. The batter is made with pancake mix! -Matthew Hass, Test Cook Taste of Home magazine, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter., Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack. , Beat frosting ingredients until smooth; spread over cooled cake.
Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 449mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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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