BLUEBERRY PANCAKES TASTY RECIPES

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LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES - SKINNYT…



Lemon Blueberry Buttermilk Sheet Pan Pancakes - Skinnyt… image

Lemon Blueberry Buttermilk Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 15

Cooking spray
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled slightly)
2 cups low-fat (1% buttermilk)
2 large eggs
1 medium lemon (juice and grated zest from )
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

Steps:

  • Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
  • Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
  • Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
  • Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
  • Let cool for 5 minutes in the pan.
  • Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
  • Cut into 16 squares. Add toppings as desired and serve.
  • MEAL PREP:

Nutrition Facts : ServingSize 2 squares, Calories 214 kcal, CarbohydrateContent 35 g, ProteinContent 7 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 57 mg, SodiumContent 503 mg, FiberContent 2.5 g, SugarContent 9 g

ONE-CUP PANCAKES WITH BLUEBERRIES - JAMIE OLIVER



One-cup pancakes with blueberries - Jamie Oliver image

These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug!

Total Time 15 minutes

Yield 4

Number Of Ingredients 7

1 large free-range egg
1 cup of self-raising flour
1 cup of milk
sea salt
200 g blueberries
olive oil
4 tablespoons natural yoghurt

Steps:

    1. To make the batter, crack the egg into a large mixing bowl.
    2. Add the flour, milk and a tiny pinch of sea salt.
    3. Whisk everything together until you have a lovely, smooth batter.
    4. Fold through the blueberries, if using.
    5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
    6. Carefully tilt the pan to spread the oil out evenly.
    7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
    8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
    9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
    10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
    11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Nutrition Facts : Calories 242 calories, FatContent 10.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.6 g salt, FiberContent 1.7 g fibre

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