Blueberryheavenwheatpancakeswaffles Recipes

BLUEBERRY WAFFLES

Steps:

• Preheat the waffle iron.
• Beat egg whites til stiff and set aside.
• Sift together dry ingredients.
• Slowly stir in milk, beaten egg yolks and melted butter.
• Fold in blueberries.
• Fold in egg whites which were stiffly beaten.
• Bake in hot waffle iron.

BLUEBERRY BUCKWHEAT PANCAKES

Steps:

• In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
• Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

BLUEBERRY WAFFLES WITH FAST BLUEBERRY SAUCE

Steps:

• In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
• Preheat a lightly greased waffle iron.
• Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
• To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

BLUEBERRY CHEESECAKE WAFFLES RECIPE - (4.5/5)

Steps:

• 1 For the waffle you can use any Belgium waffle batter recipe, feel free to use your favorite! The most important part of the waffle is the cheesecake filling. 2 Whip together all of the Cheesecake filling ingredients, except the blueberries. When assembling the waffle fold the blueberries into the filling. 3 For the syrup: Mix together until well blended 4 Place one Belgium style waffle down on a 12" plate, fill the waffle with heated cheesecake waffle filling. 5 Place one more waffle on top, and dust with powdered sugar, and serve with whipped butter and graham cracker maple syrup. Read more: http://www.food.com/recipe/blueberry-cheesecake-waffles-355929#ixzz1oHELQUaX Nutritional Facts for Blueberry Cheesecake Waffles Serving Size: 1 (559 g) Servings Per Recipe: 1 Amount Per Serving % Daily Value Calories 1499.8 Calories from Fat 391 26% Total Fat 43.4 g 66% Saturated Fat 25.9 g 129% Cholesterol 127.6 mg 42% Sodium 500.5 mg 20% Total Carbohydrate 275.7 g 91% Dietary Fiber 2.3 g 9% Sugars 235.0 g 940% Protein 10.7 g 21% Read more: http://www.food.com/recipe/blueberry-cheesecake-waffles-355929#ixzz1oHEEfX2n

BUCKWHEAT PANCAKES

Steps:

• Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
• Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
• Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WHOLE WHEAT BLUEBERRY PANCAKES

Steps:

• Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
• Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES

Steps:

• Pour milk into small saucepan and warm slightly.
• Combine the milk, flour, sugar, salt and baking soda.
• Slightly beat the eggs and add to flour mixture.
• Mix until thoroughly blended then stir in melted butter.
• Add the Sourdough starter and blueberries.
• Stir until combined.
• Allow dough to rest about 10 minutes.
• Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
• Turn and continue continuing until cooked through and browned on both sides.
• Serve while warm with pure Maple syrup.
• If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
• I used a Belgian waffle maker which produces a 5x5 inch waffle.
• Each waffle required a scant 1/2 cup of batter.
• The cooking time is an estimate per pancake.

BLUEBERRY WAFFLES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolk, milk, orange juice, butter, orange zest and extract; stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fold in blueberries. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar.

BLUEBERRY BUCKWHEAT PANCAKES

Steps:

• In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

OAT BLUEBERRY WAFFLES

Steps:

• In a large bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. , Bake in a preheated waffle iron according to manufacturer's direction.