Blueberry Orange Traybake Pancake Recipes

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BLUEBERRY & ORANGE TRAYBAKE PANCAKE



Blueberry & orange traybake pancake image

Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Time 35m

Number Of Ingredients 10

1 tbsp melted unsalted butter , plus extra for the tin
200g self-raising flour
1 tsp baking powder
1 egg
250ml milk
2 tbsp golden caster sugar
1 large orange , zested and juiced
150g blueberries
icing sugar , for dusting
extra blueberries , blueberry compote or ice cream, to serve (optional)

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.

Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

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

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

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-ORANGE PANCAKES



Blueberry-Orange Pancakes image

Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6

2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
1/2 cup fresh or frozen blueberries
1 tablespoon grated orange peel
1/2 cup frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

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.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 8 g, TransFat 0 g

BLUEBERRY ORANGE PANCAKES



Blueberry Orange Pancakes image

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 6

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups fresh or frozen blueberries
1 tablespoon grated orange peel
2 cups frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

Steps:

  • Heat skillet or griddle over medium-high heat or to 375degreesF. 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



Blueberry Orange Pancakes image

Each serving is 2 pancakes each. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda sugar blend in place of the sugar.

Provided by internetnut

Categories     Breakfast

Time 14m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
6 ounces plain low-fat yogurt
1/3 cup skim milk
1/2 cup orange juice
2 eggs
1 tablespoon canola oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup fresh blueberries
maple syrup

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.

Nutrition Facts : Calories 201.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 48, Sodium 248.4, Carbohydrate 36.8, Fiber 1.7, Sugar 17.3, Protein 5.9

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