Tuckers Nantucket Blueberry Souffle Pancakes Recipes

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TUCKER'S NANTUCKET BLUEBERRY SOUFFLE PANCAKES



Tucker's Nantucket Blueberry Souffle Pancakes image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 pancakes

Number Of Ingredients 10

3 cups pastry flour
1 tablespoon baking powder
1 cup buttermilk
2 eggs
1 ounce vanilla oil
2 ounces sugarcane syrup
1 cup blueberries
Sugar for sprinkling
Mint leaves
Blueberry puree

Steps:

  • In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes.
  • In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with 1/4 cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip.
  • Serve with blueberry puree and mint leaves.

BLUEBERRY ORANGE PANCAKES



Blueberry Orange Pancakes image

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 6

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups fresh or frozen blueberries
1 tablespoon grated orange peel
2 cups frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

Steps:

  • Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
  • In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
  • For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
  • Serve pancakes topped with whipped topping and additional blueberries and orange peel.

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