Blueberry Maple Sugar Pancakes Recipes

Steps:

• Whisk together flour, baking powder and salt. Transfer to a 1-pt. glass jar. Top with maple sugar; cover. Place dried blueberries in a small plastic bag; attach to jar. Store in a cool dry place or in a freezer up to 3 months., To prepare pancakes: Preheat lightly greased griddle over medium heat. In a small bowl, mix flour mixture and maple sugar. Whisk in eggs, milk and melted butter. Stir in blueberries., Pour batter by scant 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Steps:

• Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
• Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
• Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
• Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
• Drizzle the maple glaze over all.
• Serve hot and enjoy!

Steps:

• Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside.
• Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats.
• Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts.
• Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.

Steps:

• In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the syrup.

Steps:

• Preheat oven to 200 degrees.
• Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• Whip egg whites until they have soft peaks.
• Fold the whipped egg whites into the batter.
• Heat a large nonstick skillet over medium heat.
• Lightly coat the surface with butter.
• Pour about 1/4 cup of the batter into the skillet for each pancake.
• Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• Flip pancakes and cook for another minute or so on the other side.
• Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• Serve pancakes with warm blueberry syrup.
• For the syrup:.
• toss the blueberries and maple syrup in a small saucepan.
• Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

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.