Blueberry 12 Inch Pancakes Recipes

Steps:

• Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
• Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

Steps:

• 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 on skillet; sprinkle 1 tablespoon blueberries over pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes then flip. Cook until golden brown.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Steps:

• 1. In a large bowl combine all ingredients except berries, until just blended. Batter will be lumpy. Fold in blueberries.
• 2. Spread into greased 15 x 10" baking pan. Bake at 400 for 10-12 minutes or until golden. Serve with butter and/or syrup.

Steps:

• Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
• Put the eggs into a medium bowl and beat until frothy.
• Beat in the buttermilk, mixing well.
• Stir the buttermilk mixture into the dry mixture, mixing to combine.
• Stir in half of the melted butter.
• Heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don't a large non-stick one will do)
• Treat the skillet with some of the remaining butter.
• Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
• Scatter some blueberries on top of each.
• Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
• Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
• Repeat process, greasing skillet each time with more butter.
• Keep pancakes warm in a slow oven until all are cooked.
• Serve with pats of butter and Maple syrup.
• Cooked bacon is heavenly with these!

Steps:

• In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
• In a separate small bowl, beat together eggs, buttermilk, and oil.
• Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
• Fold in blueberries.
• Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
• Add batter about 1/3 cup at a time, but do not crowd.
• Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
• Remove to a platter and keep warm till the rest of the pancakes are finished.
• Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.

Steps:

• 1. preheat oven to 350.
• 2. lightly grease a 8x8 inch baking dish. in a large mixing bowl, whisk together milk, butter, egg and vanilla.
• 3. add sugar, flour, baking powder and salt. carefully stir in blueberries. pour batter into pan.
• 4. bake for 20-25 minutes. serve with butter and maple syrup.