Best 4 Daphne Ozs Maine Wild Blueberry Pancakes Recipes
Looking for a delicious and refreshing breakfast treat infused with the taste of wild blueberries? Look no further than Daphne Oz's Maine Wild Blueberry Pancakes! These light and fluffy pancakes are bursting with fresh, juicy wild blueberries and have a delightful hint of sweetness that will tantalize your taste buds. Served with a dollop of creamy whipped cream, a drizzle of pure maple syrup, and a sprinkle of powdered sugar, these pancakes are a perfect way to start your day or enjoy as a special weekend brunch. With easy-to-follow instructions and helpful tips, the recipe promises a delightful culinary experience for both novice and seasoned cooks alike.
In addition to the classic blueberry pancake recipe, the article also includes two exciting variations that will cater to different preferences. For those seeking a gluten-free option, the gluten-free blueberry pancakes offer a delicious alternative without compromising on taste or texture. With a blend of gluten-free flours and the same fresh wild blueberries, these pancakes deliver a light and fluffy texture that will satisfy any pancake lover.
For those with a sweet tooth, the blueberry stuffed pancakes are a decadent treat that will surely impress. These pancakes feature a fluffy pancake batter filled with a sweet and tangy blueberry compote, creating a delightful burst of flavor in every bite. Served with a drizzle of blueberry sauce, these pancakes are perfect for a special occasion or a weekend indulgence.
Whether you prefer classic blueberry pancakes, gluten-free blueberry pancakes, or blueberry stuffed pancakes, this article has a recipe to suit your taste and dietary preferences. So gather your ingredients, preheat your griddle, and get ready to indulge in a delicious blueberry pancake breakfast or brunch experience!
PANCAKES WITH MAINE BLUEBERRY SAUCE
Make and share this Pancakes With Maine Blueberry Sauce recipe from Food.com.
Provided by hannahactually
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In bowl, using electric mixer, beat eggs on medium speed until frothy. Add flours, 3 TB sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until smooth.
- Heat griddle over medium-high heat. Lightly grease with oil or butter. Dispense batter onto griddle. Cook until bubbles form on top, 1-2 minutes. Flip pancakes; cook until golden-brown on other side, 2-3 minutes. Keep pancakes warm.
- In saucepan over medium-high heat, stir together blueberries, 1/4 cup plus 1 TB sugar, zest, and 1/2 cup water; bring to a simmer. In small bowl, combine cornstarch, 1 TB water, and lemon juice. Add to berries; stir until thickened, about 5 minutes. Serve warm over pancakes.
Nutrition Facts : Calories 593.6, Fat 19.8, SaturatedFat 9.5, Cholesterol 141.8, Sodium 1263, Carbohydrate 91.3, Fiber 4.5, Sugar 39.6, Protein 15.1
BLUEBERRY PANCAKES
Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 15
Number Of Ingredients 5
Steps:
- Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
- Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
BUTTERMILK BLUEBERRY PANCAKES
Steps:
- In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
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
Tips:
- For the best results, use fresh wild blueberries. If frozen blueberries are used, thaw them and drain them well before adding them to the batter.
- To make the pancakes even more flavorful, add a teaspoon of vanilla extract or almond extract to the batter.
- For a crispy exterior and fluffy interior, cook the pancakes over medium heat and flip them only once.
- Serve the pancakes with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream.
Conclusion:
Daphne Oz's Maine Wild Blueberry Pancakes are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, with a burst of sweetness from the wild blueberries. They are perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make these pancakes even more flavorful and delicious.
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