BLUEBERRY SKILLET PANCAKES
A breakfast classic, now with more protein to help fuel your busy day! Serve with powdered sugar, maple syrup, and more blueberries.
Provided by Krusteaz
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside.
- Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats.
- Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts.
- Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 23.7 g, Cholesterol 247.1 mg, Fat 29.1 g, Fiber 2.9 g, Protein 14.3 g, SaturatedFat 16.1 g, Sodium 536.3 mg, Sugar 8 g
CHEF JOHN'S BLUEBERRY DUTCH BABY
You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
- Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
- Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
- Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
- Cut in wedges to serve and drizzle with maple syrup.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g
OVEN-BAKED BLUEBERRY PANCAKE
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.
SKILLET BLUEBERRY MUFFIN PANCAKES
If you are hankering for blueberry muffins, but don't have a muffin pan handy. Or maybe you just don't feel like cranking up the oven on a hot summer day. You can cook these in a skillet, using a muffin batter the same you would use pancake batter. And the results are really good! Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat and baking powder. That's why muffins are dense and cakelike, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin. You can even top the muffins with a blend of cinnamon-sugar (just as you would a muffin); this caramelizes beautifully when you flip them. And while muffins can take half an hour to bake, these pancake-style muffins cook up in just minutes. Recipe from J.M. Hirsch, AP food editor.
Provided by CookingONTheSide
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
- In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
- Add the liquid ingredients to the dry, then stir just until a batter forms.
- Gently stir in the blueberries. Set aside.
- In a small bowl, mix together the brown sugar and cinnamon.
- Heat a large skillet over medium.
- Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
- Do not crowd the pan, as the muffins will spread.
- Sprinkle the top of each muffin with a bit of the topping.
- Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
- Use a spatula to flip and cook for another 2-4 minutes.
- Repeat with remaining batter.
- Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.
Nutrition Facts : Calories 504.2, Fat 11.2, SaturatedFat 2.4, Cholesterol 55, Sodium 615, Carbohydrate 91.6, Fiber 4, Sugar 36.1, Protein 10.6
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- Whisk the flour, 3 tablespoons sugar, baking powder, salt, and lemon zest together in a medium mixing bowl. In a 2-cup liquid measuring cup or another medium bowl, whisk the buttermilk, egg, vanilla, and melted butter together. It may clump a little if the butter is too warm but that's ok. Mix the wet ingredients into the dry ingredients with a rubber spatula just until the flour disappears. Fold in ¾ cup of the blueberries.
- Carefully remove the hot skillet from the preheated oven and melt the remaining 1 tablespoon of butter in the pan and swirl it around the bottom and sides of the pan. Pour the batter over the melted butter and spread it out with the spatula. Scatter the remaining blueberries over the top of the batter and sprinkle the remaining 1 teaspoon of sugar over the blueberries and batter.
- Bake for 20 to 25 minutes, until the top is golden brown and the edges have just started to pull away from the sides of the pan. Cool for 5 minutes then dust with confectioners' sugar, slice into wedges, and serve warm with maple syrup.
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