BLUEBERRY & ORANGE TRAYBAKE PANCAKE
Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
- Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BLUEBERRY-ORANGE PANCAKES
Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with whipped topping and additional blueberries and orange peel.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 8 g, TransFat 0 g
BLUEBERRY-ORANGE PANCAKES WITH BLUEBERRY-ORANGE SAUCE
What a way to start the day! A special fruit sauce you can make ahead of time tops blueberry pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
- Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 10 g, TransFat 1 g
BLUEBERRY ORANGE PANCAKES
Each serving is 2 pancakes each. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda sugar blend in place of the sugar.
Provided by internetnut
Categories Breakfast
Time 14m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 250. Place a large baking sheet in oven.
- Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.
- Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.
- Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.
Nutrition Facts : Calories 201.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 48, Sodium 248.4, Carbohydrate 36.8, Fiber 1.7, Sugar 17.3, Protein 5.9
BLUEBERRY ORANGE PANCAKES
Provided by Food Network
Time 15m
Yield 4 servings (3 pancakes each)
Number Of Ingredients 6
Steps:
- Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with whipped topping and additional blueberries and orange peel.
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