Blueberry Pancakes And Kiwis Recipe 465

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 PANCAKES

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.

CAKE-MIX BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
• Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
• Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.

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.

BLUEBERRY PANCAKES AND KIWIS RECIPE - (4.6/5)

Steps:

• In a large bowl place the self-rising flour. In a separate medium sized bowl; beat the egg. Add the milk, vanilla sugar and let the melted butter cool a bit and while stirring; add the butter. Add the blueberries to the flour and gently toss. Add the liquid to the flour, while gently stirring as you add the liquid. The batter will seam thick and lumpy; that is o.k.. Heat a large cast iron pan or griddle with a pat of butter. Do not make the pan too hot or the butter will burn and the pancakes will cook too fast and be raw on the inside. A medium heat is good. Spoon the batter into the pan. When the pancakes smooth out and are firm enough to flip and are a nice golden color; flip; and finish cooking on the other side. For the Kiwis Combine the sliced kiwis in a bowl with the lemon juice and honey. Top the pancakes with the kiwis.

BLUEBERRY PANCAKES

Steps:

• In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
• In a separate small bowl, beat together eggs, buttermilk, and oil.
• Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
• Fold in blueberries.
• Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
• Add batter about 1/3 cup at a time, but do not crowd.
• Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
• Remove to a platter and keep warm till the rest of the pancakes are finished.
• Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.

BEWITCHING BLUEBERRY PANCAKES

Steps:

• Sift together dry ingredients.
• Beat egg and milk together and add to dry ingredients, along with oil: DO NOT OVER MIX. Stir only until dry ingredients are moist.
• Gently fold in blueberries. As you do so (this is the magic part) say three times: "Gobble dee gook with a wooden spoon, The laugh of a toad at the height of the moon!".
• Pour on a hot griddle and watch 'em sizzle. Serve with butter and real maple syrup, or maybe some fresh whipped cream!