Blueberry Sauce For Pancakes Recipes

BLUEBERRY BREAKFAST SAUCE

Steps:

• In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

BLUEBERRY SYRUP FOR PANCAKES

Steps:

• Put the syrup and blueberries into a pan and bring to the boil.
• Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
• Preheat the oven to 175 degrees F.
• Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

BANANA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
• Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
• For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
• Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
• Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.

BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE

Steps:

• In a medium saucepan, combine sugar and.
• cornstarch.
• Gradually stir in water.
• Add blueberries and bring to boil over medium heat.
• Boil for 2 minutes stirring constantly.
• Remove from heat.
• Cover and keep warm.
• Pancakes: Combine dry ingredients in bowl.
• In another bowl, beat the eggs.
• Add milk,sour cream, and butter.
• Mix well.
• Stir into dry ingredients just until blended.
• Fold in the blueberries.
• Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
• Serve with blueberry topping.

PUFF PANCAKE WITH BLUEBERRY SAUCE

Steps:

• Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown., Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.