Blueberry Walnut Pancakes Recipe Recipe Cards
TODD'S FAMOUS BLUEBERRY PANCAKES
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
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 WALNUT PANCAKES
I never seem to have buttermilk around so I love this recipe that doesn't call for it. I stayed at a B&B in West Virginia years ago and the wife prepared homemade blueberry pancakes and she had walnuts in them. They were out of this world! This tastes like the ones I had.
Provided by Crazycook in PA
Categories Breakfast
Time 35m
Yield 12 pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg whites until stiff.
- In a separate bowl, sift together flour, baking powder, sugar and salt.
- Beat egg yolks in another bowl. Add milk and melted butter.
- Stir egg mixture into dry ingredients. Mix until smooth and stir in blueberries and walnuts. Fold in beaten egg whites. Bake on hot, greased griddle.
Nutrition Facts : Calories 632.7, Fat 31, SaturatedFat 11.2, Cholesterol 179.7, Sodium 1016.8, Carbohydrate 74.7, Fiber 4.2, Sugar 22.6, Protein 16.7
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2021-02-17 Place all ingredients in blender reserving 1/2 cup of blueberries and all of the walnuts. Blend until smooth. Spray griddle with nonstick spray (we like coconut oil) and turn heat to medium. Using a 1/4 cup measure, scoop batter onto griddle. Sprinkle with a few blueberries and walnuts on each pancake.
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- In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and erythritol (if you use a liquid sweetener, mix it with the wet ingredients in the next step).
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- Prepare the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling. Meanwhile, measure the milk in a liquid measuring cup. Add in the vinegar, and set aside to curdle.
- Prepare the dry ingredients. In a large mixing bowl, whisk together all the dry ingredients except for the blueberries and walnuts. Set aside.
- To the cooled butter, whisk in the egg until evenly combined (see egg tip below). Slowly pour the egg mixture into the curdled milk, whisking continually until evenly combined. Add the wet ingredients into the dry ingredients, gently whisking until almost combined and some flour clumps remain. Using a spatula, fold in the frozen blueberries until just combined, no further. Allow the batter to rest for about 5 minutes.
- While the batter rests, preheat a cast iron griddle on medium-low heat. Before cooking, lightly spray the surface with a neutral oil, adjusting the heat as needed. Fold the batter gently 1-2 times more to incorporate. Using a 2-ounce spring release scoop (about 1/4 cup), add pancake batter to the griddle. Lightly sprinkle each pancake with crushed walnut. The pancake is ready to flip once bubbles begin to appear on the surface, pancake thickens, and the edges begin to cook. (See notes for heat adjustments.) Flip and allow pancake to continue cooking undisturbed. Gently press center to test doneness as if you were checking a chicken breast. It should be mostly firm when ready. Stack cooked pancakes on a plate until ready to serve.
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- Add the frozen blueberries and stir until just mixed in. Once you start to see streaks of blue, stop mixing.
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- In a medium mixing bowl, mash the banana with a fork. Add milk and whisk together until smooth. Add egg and egg whites and whisk again.
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- In a large bowl mix the pancake mix, sugar, buttermilk, melted butter, egg using a wooden spoon or spatula.
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