Amaretto Blueberry Pancakes Recipes

Steps:

• 1. Sauce Melt ice cream in fridge, stir in Amaretto Liqueur or Grand Marnia, reserve almonds for garnish.
• 2. Pancakes Combine eggs, milk and butter.
• 3. In separate bowl add flour, baking powder, sugar and salt.
• 4. Stir flour mixture into egg mixture.
• 5. DO NOT OVER BEAT.
• 6. Gently stir in blueberries.
• 7. Heat griddle, add a little butter and cook pancakes.
• 8. Serve with sauce and garnish with almonds.

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish.
• Pancakes Combine eggs, milk and butter.
• In seperate bowl add flour, baking powder, sugar and salt.
• Stir flour mixture into egg mixture.
• DO NOT OVERBEAT.
• Gently stir in blueberries.
• Heat griddle, add a little butter and cook pancakes.
• Serve with sauce and garnish with almonds.

Steps:

• Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
• Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• Whisk egg and melted butter into milk until combined.
• Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
• Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

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.

Steps:

• Syrup: Melt butter, add nuts: brown lightly: remove nuts.
• Add maple syrup, cinnamon and salt to butter in saucepan.
• Add Amaretto,& apples cover simmer slowly 10 minutes.
• Remove cover simmer about 3 minutes longer.
• Remove from heat, add nuts.
• Replace cover to keep warm while making pancakes.
• Pancakes: Sift together the dry ingredients.
• Combine eggs, buttermilk and butter.
• Fold into dry ingredients.
• Do not over mix.
• Coat the apples with cinnamon and cardamom and fold into batter.
• Cook on hot lightly greased griddle and serve with warm maple syrup.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.