Food Works Blueberry Pancakes Recipes

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

BLUEBERRY PANCAKES

Steps:

• Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
• Melt 1 t butter in a large nonstick skillet.
• For each pancake, pour about 1/4 cup batter in pan.
• Cook until bottoms are golden; turn over and cook until bottoms are golden.
• Repeat with remaining butter and batter.
• This recipe makes 10 (4 inch) pancakes.

BLUEBERRY PANCAKES

Steps:

• In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
• Let stand for 10 minutes.
• Heat a large nonstick skillet over medium heat.
• Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
• Preparation time includes time for batter to rest.

BLUEBERRY PANCAKES

Steps:

• In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
• In a separate small bowl, beat together eggs, buttermilk, and oil.
• Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
• Fold in blueberries.
• Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
• Add batter about 1/3 cup at a time, but do not crowd.
• Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
• Remove to a platter and keep warm till the rest of the pancakes are finished.
• Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.

MY BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
• Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
• Fold in whole berries.
• Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
• *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

FRESH BLUEBERRY PANCAKES

Steps:

• Combine the flour, baking soda and salt in a small bowl.
• Whisk the eggs in a medium bowl; whisk in the buttermilk and margarine.
• Stir the dry ingredients into the wet until just incorporated.
• Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of batter per pancake into skillet. Place several fresh blueberries on top of the pancakes. Cook until bubbles form and bottoms are golden brown, about 3 minutes. Turn carefully; cook until set, about 2 minutes; repeat with remaining batter. Sprinkle with confectioners' sugar.

BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack.
• Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined. Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth. Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy.
• Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat. Use a medium ladle to pour about 1/4 cup of batter onto the griddle. Repeat, making 3 more pancakes. Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake. Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes. Flip each pancake and cook until the underside is golden, 3 to 4 minutes more. Transfer the pancakes to the lined baking sheet and keep warm in the oven.
• Repeat with the remaining batter. Serve warm with butter and maple syrup.

THE BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
• In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
• After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
• Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
• Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
• For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
• I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
• Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
• Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

BETTY CROCKER WILD BLUEBERRY PANCAKES

Steps:

• Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
• In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
• Carefully add blueberries.
• Melt a pat of butter on a heated griddle.
• Pour about a third of a cup of batter on to griddle.
• When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.