Blueberrysyruppancakesnigellalawson Recipes

BLUEBERRY SYRUP (PANCAKES) - NIGELLA LAWSON

Steps:

• Put the syrup and blueberries into a pan and bring to the boil.
• Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

BEST BLUEBERRY PANCAKES RECIPE

Steps:

• Combine dry ingredients and sift in a bowl.
• In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
• Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Gently fold in blueberries.
• Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
• Wipe out any excess butter with paper towels. Repeat with remaining batter.

EASY BLUEBERRY CAKE WITH A VANILLA GLAZE

Steps:

• Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
• In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
• Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Rinse the blueberries and pick through them to get rid of bad ones and remove stems, if visible. Drain well.
• Place blueberries in a 9-inch round, oven-safe pie dish. Then add the maple syrup, lemon juice, lemon zest, cornstarch, and cinnamon. Gently stir to incorporate. Set aside.
• In a large bowl, add the oats, almond flour, brown sugar, salt, and pecans. Pour the melted butter on top and stir together with a spatula until everything is moistened throughout.
• Gently pour the topping on top of the blueberries and gently pat down if it's getting too high.
• Place pie dish on a large baking sheet for easier transfer to and from the oven.
• Bake for 50 minutes, or until the filling is bubbly and the crust is browned.
• Let sit for 10 minutes before serving with a giant scoop of your favorite ice cream on top!

BLUEBERRY PANCAKES

Steps:

• Melt your butter first and set it aside so that it has time to cool.
• Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together until well-combined.
• In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
• Take your melted (slightly cooled) butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold and the butter is still hot).
• Pour the wet ingredients into your dry ingredients and use a wooden spoon to stir until dry ingredients are about halfway incorporated into the batter. Now add your blueberries and gently fold them in while continuing to stir your bater. Take care that you do not over-stir your pancake batter or your pancakes will come out flat. Use a gentle hand when stirring, a few flour streaks in the batter are fine.
• Allow your blueberry pancake batter to rest for 5 minutes before continuing.
• Once batter has rested, spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
• Allow the skillet to preheat before adding batter (this could take about another 5 minutes, and it's good to let your batter rest for this additional time, it will help give you thicker fluffier panckaes). Once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
• Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
• Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
• Serve warm.