Blueberry Orange Pancakes Recipes

BLUEBERRY-ORANGE PANCAKES WITH BLUEBERRY-ORANGE SAUCE

Steps:

• In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

BLUEBERRY-ORANGE PANCAKES

Steps:

• Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
• Serve pancakes topped with whipped topping and additional blueberries and orange peel.

BLUEBERRY ORANGE PANCAKES

Steps:

• Heat oven to 250. Place a large baking sheet in oven.
• Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.
• Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.
• Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
• Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
• Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

BLUEBERRY-CORNMEAL PANCAKES

Steps:

• Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
• Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.

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.

ORANGE PANCAKES

Steps:

• Combine the Eggs, Buttermilk, Butter, Heavy Cream, O.J. and Zest in a medium bowl. Whisk until mixed.
• Add the remaining ingredients in the order listed.
• Add the A.P Flour until desired thickness is achieved.
• Whisk all ingredients until just mixed. Do not over whisk. Lumps are desired.
• Pour batter on skillet set at 325 degrees. Cook each side until golden.
• This recipe can be made a day ahead if refrigerated; before using mix well.

BLUEBERRY & ORANGE TRAYBAKE PANCAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
• Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.

BLUEBERRY PANCAKES

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.

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over 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. If desired, serve with syrup and confectioners' sugar.