Fluffy Pancakes With Blueberries And Walnuts Recipes

FLUFFY PANCAKES WITH BLUEBERRIES AND WALNUTS

Steps:

• Sift together the flour, baking powder, salt and sugar in a large mixing bowl. Make a well in the center, place the egg in, then pour in the milk and the melted butter.
• With a whisk, mix until the batter is free from big lumps or until relatively smooth. Fold in the nuts and berries and gently mix them in.
• Heat a griddle or frying pan (some pans need to be greased a bit beforehand) over medium-high heat. (I use a non-stick griddle so there's no need to grease it all). When the pan or griddle is hot enough, scoop the batter onto the griddle/pan using a small measuring cup (1/4-1/3 cup size). Cook until bubbly approximately - 1 to 2 minutes.
• Flip and brown the other side. Just cook until it's fully set, approximately 1-2 minutes.
• Spread some butter on the pancakes and serve with warm maple syrup or your preferred sweetener.

BLUEBERRY WALNUT PANCAKES

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.

FLUFFY BLUEBERRY PANCAKES

Steps:

• In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.
• Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
• Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
• Use 1/4-cup dry measuring cup to scoop 1/4 cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
• Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
• Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.

FLUFFY BANANA PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.