BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
- Whisk lemon juice into syrup; serve immediately or cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
EASY BLUEBERRY SYRUP RECIPE
This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!
Provided by Laura Fuentes
Number Of Ingredients 4
Steps:
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
- Add water+starch mixture and mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
- For a smooth syrup, transfer the mixture to a blender and blend until smooth.
- Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
Nutrition Facts : ServingSize 1 tablespoon, Calories 45 calories, Sugar 10.5g, Sodium 0.7mg, Fat 0.1g, SaturatedFat 0g, TransFat 0g, Carbohydrate 11.9g, Fiber 0.5g, Protein 0.2g, Cholesterol 0mg
SYRUP FOR BLUEBERRY PANCAKES
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Nutrition Facts : Calories 376.6, Fat 0.4, Sodium 2.7, Carbohydrate 97, Fiber 2.8, Sugar 91.5, Protein 0.9
CORNMEAL PANCAKES WITH BLUEBERRY SYRUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 serving
Number Of Ingredients 15
Steps:
- For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
- For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
AMERICAN BLUEBERRY PANCAKES
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Provided by Good Food team
Categories Breakfast, Brunch, Snack, Supper, Treat
Time 35m
Yield Makes 10 pancakes
Number Of Ingredients 8
Steps:
- Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
- Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with golden or maple syrup and the rest of the blueberries.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
BLUEBERRY PANCAKE SYRUP
I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!
Provided by Linda Johansen
Categories Sauces
Time 1h26m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- Add 1 cup of water and strips of lemon peel and bring to a simmer.
- Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- Twist the cloth to extract all the juice; there should be about 2 cups.
- Discard the berry pulp.
- Combine the remaining 2 cups water with the sugar in a small saucepan.
- Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
- Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
- Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
- To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
- Cool.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
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