Brunch Recipes

Tasty Blueberry Buttermilk Pancakes Recipe

Tasty Blueberry Buttermilk Pancakes

These Blueberry Buttermilk Pancakes, as well as homemade raspberry syrup. Tasty #brunchrecipes #brunchrecipesforacrowd #brunchrecipeseasy #brunchrecipesmakeahead #brunchrecipesfortwo #brunchrecipeshealthy #brunchrecipescrockpot #brunchrecipesbest #brunchrecipeseggs

Did you beat anything homemade pancakes on Sunday morning? No. Pancakes made with butter milk are perfect: not so sweet, and all blueberries are rich in berries. Unmarried. Bite. No milk? You can have this simple formula for milk. Nothing can stop you from eating the best pies.

did you do that? Let us know how it is in the comments below!

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Tasty Blueberry Buttermilk Pancakes

Tasty Blueberry Buttermilk Pancakes


  • Author: Jennifer Segal
  • Total Time: 30 Minutes
  • Yield: 16 medium pancakes 1x

Description

These thin pancakes mix with fresh raspberry milk, as well as homemade raspberry syrup. Tasty


Scale

Ingredients

FOR THE BLUEBERRY MAPLE SYRUP

  • 1 tablespoon fresh lemon juice, from one lemon
  • 1 cup maple syrup
  • 11/2 cups fresh blueberries, divided

FOR THE BLUEBERRY BUTTERMILK PANCAKES

  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup fresh blueberries
  • 4 tablespoons melted butter
  • Vegetable oil, for cooking
  • 21/4 cups buttermilk
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon baking soda

Instructions

FOR THE BLUEBERRY MAPLE SYRUP

  • Mix maple syrup with a cup of berries and lemon juice in a medium saucepan. Bring to a boil, then reduce the heat to a medium boil for ten minutes. Allow the syrup to cool to hot or cold, then stir in half a cup of the remaining fresh berries.
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FOR THE BLUEBERRY BUTTERMILK PANCAKES

  • Mix flour, sugar, baking powder, baking soda and salt in a bowl, and mix them well.
  • Beat the eggs in a medium bowl. Stir the yogurt and melted butter.
  • Pour the milk mixture into the dry ingredients and stir until all the dry ingredients are moistened.
  • Do not overdo the mixture; the mixture should be slightly. (Please note that the mixture will be very thick; when seated, the fermentation bacteria will activate and produce bubbles.)
  • Heat a frying pan or non-stick frying pan over medium heat and put vegetable oil on top. Pour the mixture from a tablespoon (about 1/4 cup), then place 6-8 blueberries on each pie. Cook until the first side becomes golden brown, or until the top surface begins to foam around the edges. Turn it over and cook it until the other side becomes golden brown. This happens quickly, so please peek and note carefully after 30 seconds! If necessary, adjust the heating settings. Between the batches, use a paper towel to completely clean the oven grill. Serve immediately with maple syrup.
  • Easy-to-freeze instructions: Pancakes can be frozen for up to 3 months. Once completely cooled, place a piece of butter or wax paper between each pie and bring them together. Wrap the pancakes tightly with aluminum foil or put them in the heavy-duty freezer bag. To reheat, place them in a single layer on a baking tray and cover them with paper. Bake in an oven at 375 degrees
  • Fahrenheit for 8 to 10 minutes, or until it becomes hot.
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