BLUEBERRY PANCAKES WITH PANCAKE MIX RECIPES

Name: American blueberry pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 10 pancakes
Cuisine: American
Ingredients: 200g self-raising flour; 1 tsp baking powder; 1 egg; 300ml milk; knob butter; 150g pack blueberry; sunflower oil or a little butter for cooking; golden or maple syrup

AMERICAN BLUEBERRY PANCAKES RECIPE | BBC GOOD FOOD

American blueberry pancakes recipe | BBC Good Food image

Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit

Provided by Good Food team

Categories Breakfast, Brunch, Snack, Supper, Treat

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 10 pancakes

Number Of Ingredients 8

Ingredients

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberry
sunflower oil or a little butter for cooking
golden or maple syrup

Steps:

Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with golden or maple syrup and the rest of the blueberries.

Nutrition Facts : Calories 108 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.41 milligram of sodium

BLUEBERRY PANCAKES RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Blueberry Pancakes Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

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.

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