Blueberry Pancakes Using Cake Flour Recipes

Steps:

• Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
• Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
• Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.

Steps:

• For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
• Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
• In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
• For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
• Slice the warm pancake in wedges and serve with the white pancake syrup.

Steps:

• Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.
• Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

Steps:

• Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
• Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
• Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
• Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

Steps:

• In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
• In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
• Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
• Serve pancakes with warm blueberry syrup.

Steps:

• Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
• Sift and whisk all dry ingredients in a bowl.
• Whisk milk & eggs in separate bowl.
• Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
• Mix in 3 tbsp of melted butter.
• Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
• Cook until surface is bubbly and turn over until second side is browned.

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:

• In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.