Blueberry Pecan Pancake Mix Recipes

BLUEBERRY-PECAN PANCAKES

Steps:

• Coat a large nonstick skillet with nonstick spray and set over medium heat.
• In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
• In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
• Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
• Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
• Cook 2-3 minutes, or until bubbly and the edges look dry.
• Turn and cook 1 minute, or until underside is golden.
• Serve immediately.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

BLUEBERRY-PECAN PANCAKES

Steps:

• Coat a large nonstick skillet with cooking spray and set over medium heat.
• In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt.
• In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries. Pour batter by 1/3 cupfuls into the skillet, making a few at a time. Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately

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 PECAN CRUNCH CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
• In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
• Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

BLUEBERRY PANCAKE MIX IN A GIFT JAR

Steps:

• Combine flour, baking powder and salt in a medium bowl.
• Pour into 1 pint wide mouth jar with tight fitting lid and pack down lightly. Layer maple sugar and dried blueberries attractively. Pack down lightly before adding each layer.
• Seal jar.
• Cover top of jar with fabric. Attach gift tag/recipe with raffia or ribbon. Attach large spatula if desired.
• Add instructions - melt butter in large heavy bottomed skillet or griddle over medium heat.
• Pour into medium bowl leaving thin film of butter on skillet.
• Mix beaten egg and milk into butter in bowl; set aside.
• Pour Blueberry Pancake into large bowl.
• Stir well.
• Add liquid mixture and stir to mix (Do not beat).
• Pour 1/4 cup portions of batter into skillet.
• Cook over medium heat 2-3 minutes on each side or until golden.
• Dust with powdered sugar (optional).