Double Blueberry Pancakes Recipe Recipe For Chicken
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
DOUBLE-BERRY PANCAKES
So very good with fresh berries, but frozen is fine. Do not thaw frozen berries before using. From Sunset magazine.
Provided by Jellyqueen
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- In large bowl, combine dry ingredients.
- In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
- In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
- Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake – evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
- Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
- Serve with real maple syrup.
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
DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES
I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.
Provided by Martha Rose Shulman
Categories breakfast, brunch, vegetables, main course
Time 1h
Yield serving 4 to 6
Number Of Ingredients 13
Steps:
- Preheat a griddle.
- Sift together flours, baking powder, baking soda and salt.
- In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
- Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
- In a separate bowl toss blueberries with 1/2 teaspoon flour.
- If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams
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