Splenda Made Blueberry Pancakes Compote Recipes

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BLUEBERRY PANCAKES TOPPED WITH HOMEMADE BLUEBERRY COMPOTE



Blueberry Pancakes Topped with Homemade Blueberry Compote image

Go on blueberry overload with these blueberry pancakes with homemade blueberry compote. Enjoy plump, juicy blueberries and sweet, thick compote in every bite.

Provided by Kimberly

Categories     Breakfast Recipes

Time 30m

Number Of Ingredients 11

1 cup fresh or frozen blueberries,, thawed
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup melted butter
6 ounces fresh or frozen blueberries,, thawed
1/4 cup granulated Sugar
1 teaspoon cornstarch
2 Tablespoons water

Steps:

  • Combine all pancake ingredients (except blueberries) in a large bowl. Using a hand mixer or wooden spoon, mix until combined.
  • Gently fold in the blueberries.
  • Use a 1/3 measuring cup to scoop the batter onto a warm skillet heated over medium heat. Add a little butter to the pan first if you'd like.
  • Cook until the edges crisp and bubbles start to form, then use a spatula to flip. Cook the other side.
  • Repeat with the remaining batter.
  • Place the cooked pancakes under a clean towel to keep them warm.
  • Add the blueberries, sugar, cornstarch, and water to a small saucepan.
  • Cook over medium-low heat, stirring every couple of minutes.
  • Continue to cook until desired thickness is reached then remove from heat.
  • Top the warm pancakes with blueberry sauce and serve.
  • Store leftovers in the refrigerator for up to 2 days.

Nutrition Facts : Calories 196 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 145 milligrams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat

HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE



Hotcakes with Delicious Blueberry Compote image

Provided by Curtis Stone

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

18 ounces fresh blueberries
1/3 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves, optional
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter, plus more for serving

Steps:

  • For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
  • For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined.
  • Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
  • Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side.
  • Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

BLUEBERRY COMPOTE



Blueberry Compote image

Provided by Ellie Krieger

Categories     dessert

Time 23m

Yield 1/2 cup, 8 servings

Number Of Ingredients 4

2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

Steps:

  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams

BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE



Buttermilk Pancakes with Blueberry Compote image

Categories     Breakfast     Brunch     Vegetarian     Kid-Friendly     Quick & Easy     Mother's Day     Blueberry     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18

Number Of Ingredients 12

2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Additional unsalted butter
Blueberry Compote

Steps:

  • Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
  • Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
  • Serve pancakes immediately with butter and Blueberry Compote.

BLUEBERRY COMPOTE



Blueberry Compote image

This blueberry compote goes beautifully in the morning on hot pancakes.

Provided by alisadiomin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 12

Number Of Ingredients 3

1 (16 ounce) package frozen blueberries, unthawed, divided
⅓ cup white sugar
⅓ cup water

Steps:

  • Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
  • Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

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

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

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 COMPOTE



Blueberry Compote image

Categories     Sauce     Blueberry     Vegan     Simmer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water

Steps:

  • Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.

AMERICAN-STYLE PANCAKES WITH VANILLA BERRY COMPOTE



American-style pancakes with vanilla berry compote image

Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits

Provided by Good Food team

Categories     Breakfast

Time 50m

Number Of Ingredients 9

500g frozen mixed summer fruits
100g caster sugar
1 tsp vanilla extract
250ml full-fat milk
2 eggs
4 tbsp sunflower oil , plus extra for frying
175g plain flour
4 tsp baking powder
1 tbsp caster sugar

Steps:

  • To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
  • Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
  • Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
  • Serve warm pancakes topped with warm or room temperature compote.

Nutrition Facts : Calories 367 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.78 milligram of sodium

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