Torgos Blueberry Maple Pancake Topping Recipes

BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE

Blueberry Brown Sugar Pancakes With Maple Glaze image

These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!

Provided by Cooking Creation

Categories Breakfast

Time 25m

Yield 24 Pancakes, depending on size

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 1/4 cups milk
1 large egg
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon salt
1 cup blueberries
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

Steps:

Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
Drizzle the maple glaze over all.
Serve hot and enjoy!

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