Professional Baker Teaches You How To Make BLUEBERRY PANCAKES!
Anna makes a classic breakfast recipe. These light, fluffy blueberry pancakes will start your day right! Instructions below, makes 8 pancakes, or 4 servings.
INGREDIENTS
2 cups (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
1 pinch salt
1 ¾ cups (450 mL) buttermilk
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp (5 mL) finely grated lemon zest
2 cups (250 g) fresh blueberries
Butter, for greasing the pan
Maple syrup, for serving
DIRECTIONS
1. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk, oil, eggs and lemon zest. Add this to the dry mixture and whisk just until blended, but a few lumps are still visible (this ensures you have not over-mixed the batter.)
2. Preheat a griddle over medium-high heat and lightly grease the pan. Drop ladles of batter onto the skillet, fitting in as many as the pan fits without crowding. Sprinkle blueberries on top of each pancake, letting them sink gently into the batter without pressing. Cook the pancakes for 3-4 minutes, until bubbles begin to appear and the pancakes looks matte at the edges. Flip the pancakes and cook another 2-3 minutes before removing to a place. Continue until all of the batter has been used.
3. Serve the pancakes immediately, with maple syrup.
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Lemon Syrup ???? ???? recipe for Cakes ???? & Loafs ???? **1 Minute** Tutorial
In this video you will learn how to make the ???? Lemon Syrup ???? in less than 1 minute ⏰ This syrup can be used to moisten your cakes, loafs, & breads ???? ????
Needed ingredients:
✅ Lemon juice ????
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If you liked this video, please like ???? & SUBSCRIBE✔️ to our channel❤️
Lemon Ricotta Pancakes
Here is what you'll need!
LEMON RICOTTA PANCAKES
Makes: 6 pancakes
INGREDIENTS
Pancakes
1 cup ricotta cheese
2 egg yolks
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1½ teaspoons baking powder
Blueberry Compote
2 cups blueberries
½ cup sugar
½ cup water
1 tablespoon lemon juice
PREPARATION
1. In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
2. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
3. Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
4. Butter up a nonstick pan and pour in about ¼ cup worth of batter for each pancake.
5. Cook for 2-3 minutes on each side or until golden brown on the edges.
6. In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
7. Serve hot compote over stack of pancakes and dust with powdered sugar.
8. Enjoy!
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Happy Time_Main
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Cheesecake Pancakes with Strawberry Lemon Syrup
This Video Has How To Make Cheesecake Pancakes with Strawberry Lemon Syrup
The Best Pancakes In NYC | Best In Town
Insider’s Herrine Ro and friend Erin Kommor visit three famous pancake restaurants in New York City to find the best one. They visit Clinton St. Baking Company, Sunday in Brooklyn, and Taiyaki NYC.
Clinton St.:
Sunday in BK:
Taiyaki NYC:
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The Best Pancakes In NYC | Best In Town
Blueberry Lemon Sauce for Pancakes, Waffles, Cheesecake, Ice Cream and More!
My blueberry sauce takes just five minutes to make and is delicious on so many things! I love this warm over ice cream, waffles, pancakes, and served chilled over cheesecake and in cheesecake jars.
Get the recipe:
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#BlueberrySauce #FromScratch #BlueBerryRecipes