Blueberry And Raspberry Pancake Topping Recipes

Steps:

• Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Steps:

• Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
• Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
• Serve pancakes immediately with butter and Blueberry Compote.

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Steps:

• Put all ingredients in a small saucepan and cook at medium-high heat 5-7 minutes, stirring often. Serve. Eat.

Steps:

• Place blueberries in a medium saucepan over medium heat. Bring to a boil; cook until thickened and syrupy. Serve with pancakes or waffles.

Steps:

• Spray a non stick skillet with cooking spray and heat on medium until hot.
• Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
• Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn).
• Flip and cook about two or three more minutes until done.
• Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
• Transfer pancake to a plate and top with yogurt mixture.
• Enjoy!

Steps:

• Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.n

Steps:

• Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.