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Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Whole Grain Pancakes with Wild Blueberry-Maple Syrup



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Ingredients

  • 1 cup plus 2 tablespoons maple syrup
  • 1 cup frozen wild blueberries
  • 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (1/4 stick) butter

Recipe Preparation

  • Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

  • Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

  • Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

  • TEST-KITCHEN TIP: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.

Recipe by Bon Appétit Test Kitchen,Photos by Antonis Achilleos

Nutritional Content

One serving contains the following (2 pancakes equals one serving): Calories (kcal) 389.92 %Calories from Fat (kcal) 55.03 Fat (g) 6.11 Saturated Fat (g) 3.14 Cholesterol (mg) 16.60 Carbohydrates (g) 74.63 Dietary Fiber (g) 6.24 Total Sugars (g) 45.24 Net Carbs (g) 68.39 Protein (g) 10.23Reviews Section

Lemon Yogurt Pancakes with Blueberry Syrup

Lemon-scented pancakes made with Greek yogurt topped with a homemade blueberry maple syrup.

Ingredients

  • FOR THE PANCAKES:
  • 1 cup Bisquick
  • 2 teaspoons Baking Powder
  • 1 Tablespoon Sugar
  • ½ cups Milk
  • 1 whole Egg
  • 1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani)
  • 1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup)
  • 1 teaspoon Vanilla Extract
  • FOR THE BLUEBERRY SYRUP:
  • ½ cups Fresh Blueberries
  • ½ cups Sugar
  • ½ cups Water
  • 1 whole Lemon, Juiced
  • 2 Tablespoons Pure Maple Syrup

Preparation

For the pancakes, combine Bisquick, baking powder, and sugar in a bowl. In another bowl, mix milk, egg, yogurt, lemon zest, and vanilla until well combined. Pour the wet ingredients into the dry ingredients slowly and stir just until well combined. Set aside.

For the syrup, in a medium saucepan, add blueberries, sugar, water, lemon juice, and maple syrup. Bring to a boil and reduce to a simmer. Stir occasionally.

Spray a pan over medium heat with nonstick spray or grease with butter. Pour about 1/4 cup of the pancake batter into the pan. Let bubbles form on the top of the pancake. Flip once bubbles form on top, and the pancake is golden brown. Top with blueberry syrup.


Simply Perfect Pancakes with Blueberry Maple Syrup

One of the things I cherish most about The Artist is that he often gets up early on the weekends and makes us breakfast. I have always loved breakfast and having it made for me makes it even more special. Waking up to the smell of it cooking and knowing that I don’t have to get out of bed puts the biggest smile on my face!

Living with a cook and avid foodie, he has to listen to me go on and on about this technique or that ingredient. He watches food programs with me and has become quite a foodie himself over the years. While he has a good repertoire of breakfast dishes, one of his favorites to make is pancakes and waffles. Recently he surprised me with exquisitely made blueberry pancakes. He had been paying close attention while we watched a chef prepare them and wanted to try them for himself.

Rather than mixing the blueberries into the mix (and risk winding up with green batter), the trick is to mix up plain batter and pour it onto a heated, buttered griddle. When the pancakes have firmed up around the edges, scatter blueberries across the surface of each pancake. Give them a second before flipping them. The blueberries will stay suspended in the batter and will be perfectly cooked by the time the pancake is done. If you are using frozen berries, you don’t even need to thaw them first!

I know I am going to get some push back on the next statement, but I recommend you use frozen blueberries. I know, I am the advocate for fresh and local but out here in California, as good as our blueberries are, they just don’t compare to Wild Maine blueberries. And with the advances in freezing technology, the fruit is picked at its peak, frozen within hours of picking and is in near perfect condition when you buy it. Plus, you can enjoy them all year long. That is something I can most certainly get behind, LOL!

Using the frozen berries to make the Blueberry Maple Syrup is also the easiest way to go. After being frozen, they have a little extra moisture in them which translates to extremely juicy berries that add their amazing flavor to the maple syrup. Use the back of a spoon or an old-fashioned potato masher to extract the juice and infuse it in the syrup. This takes only a couple of minutes and your guests will think you slaved over the stove forever on their behalf. Don’t you just love easy recipes that taste like they took a lot of work!

Enjoy these wonderful pancakes on special occasions or if you are lucky like I am, whenever your loved ones feel like making them for you. Celebrate Life!

Jane’s Tips and Hints:

While pancakes from scratch are by far the best, there are some good mixes available to us. Two of our favorites are made by Krusteaz and Kodiak Cakes. When you are short on time, they are a great substitute.


Blueberry Muffin Recipe Tips

You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using just stir the frozen blueberries into the batter as directed.

Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.

Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won’t tell).

These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!

Recommended Equipment

I love this sturdy, made-in-the-USA muffin pan (affiliate link). I don’t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I’ve never had to soak or scrub on this pan.

Watch How to Make Blueberry Muffins

Love these muffins?

Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!

Please let me know how these muffins turn out for you in the comments! I’m always so eager for your feedback.


9 Paleo Breakfasts That Aren't Just Stacks Of Bacon

So, you&rsquore trying the paleo diet. Lunch and dinner are easy (steak and sweet potatoes! chicken and avocado salads!) but breakfast? That's another story.

As fun as it sounds to eat a plate of bacon every single morning, even the best things get a little old after a while. Luckily, there&rsquos so much untapped paleo breakfast potential out there, from coconut-based pancakes to veggie-packed hash. The recipes below run the gamut from sweet to savory, and from super quick to brunch-worthy.

The best thing about these waffles from Ambitious Kitchen is that they&rsquore fancy enough to make for weekend brunch, but if you make the batter ahead of time and leave it in the fridge, they&rsquore also a totally viable weekday option.

Per serving: 229 calories, 18 g fat (3 g saturated), 11 g carbs, 5 g sugar, 244 mg sodium 7 g fiber, 10 g protein.

TG, paleo pancakes really do exist. These ones from Ambitious Kitchen use coconut flour and are as fluffy as the real deal.

Per serving: 272 cal, 14 g fat (5 g saturated), 21 g carbs, 5 g sugar, 284 mg sodium, 7 g fiber, 12 g protein.


Yes! Feel free to make your paleo coconut flour pancakes ahead of time and serve them at a later date. You’ll simply place the pancakes on a baking sheet so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

I hope you LOVE LOVE LOVE this recipe as much as I do. I also recommend serving these with fresh organic eggs and a side of turkey bacon. Such a great breakfast.


Pancake Recipes Free

ALL THE RECIPES IN THIS EASY COOKBOOK HAVE BEEN ORGANIZED AND CATALOGED SO THAT YOU CAN RELATE THE RECIPES BY CATEGORIES, CUISINES AND INGREDIENTS. SET UP YOUR TASTE AND NUTRITION PREFERENCES AND WE’LL ONLY SERVE UP RECIPES THAT MATCH. 2 MINUTES A DAY TO ENJOY BETTER FOOD! GET TASTY RECIPES DAILY THAT ANYONE CAN COOK THROUGH QUICK STEP-BY-STEP VIDEOS! IMPROVE YOUR DELICIOUS FOOD PREP SKILLS THROUGH SHORT TIPS AND TRICKS VIDEOS DELIVERED EACH DAY! ALL RECIPES FREE APP HAS ALL THE RECIPES YOU WILL NEED. AND IT'S FREE FOREVER!
IN THIS APPLICATION BELOW RECIPES ARE AVAILABLE.
-BLUEBERRY-BUTTERMILK PANCAKES
-MINI BLUEBERRY BUCKWHEAT RICOTTA DESSERT PANCAKES
-WHOLE GRAIN PANCAKES WITH WILD BLUEBERRY-MAPLE SYRUP
-HEART HAPPY BLUEBERRY PANCAKES
-BLUEBERRY-RICOTTA PANCAKES
-PEACH AND BLUEBERRY PANCAKES
-OKINAWAN BLUEBERRY PANCAKES
-EXTRA FLUFFY COCONUT FLOUR BLUEBERRY PANCAKES
-QUINOA BLUEBERRY PANCAKES
-LEMON BLUEBERRY PANCAKES
-TODD'S FAMOUS BLUEBERRY PANCAKES
-BLUEBERRY BUTTERMILK PANCAKES #2
-LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
-PANCAKES - BLUEBERRY, NO OIL, NO EGG
-BED AND BREAKFAST BLUEBERRY PANCAKES
-BLUEBERRY BUCKWHEAT PANCAKES
-LEMON & BLUEBERRY RICOTTA PANCAKES WITH LEMON CURD
-HIGH-PROTEIN BLUEBERRY PANCAKES
-PANCAKES WITH BLUEBERRY-CINNAMON SYRUP
-LEMON BLUEBERRY RICOTTA BUTTERMILK PANCAKES
-BLUEBERRY-BANANA PANCAKES
-BLUEBERRY-FLAX BUTTERMILK PANCAKES
-EASY BLUEBERRY-WHITE CHOCOLATE PANCAKES
-BLUEBERRY BUTTERMILK PANCAKES
-BLUEBERRY CREAM CHEESE PANCAKES
-PIONEER WOMAN LEMON BLUEBERRY PANCAKES
-BLUEBERRY PANCAKES AND BLUEBERRY SYRUP
-BLUEBERRY CHEESECAKE PANCAKES
-BLUEBERRY PANCAKES WITH CARAMELIZED BANANAS
-BLUEBERRY CORNMEAL PANCAKES
-PANCAKES WITH BLUEBERRY GINGER SAUCE
-HUCKLEBERRY (OR BLUEBERRY) GERMAN PANCAKES
-BANANA BLUEBERRY PANCAKES
-BLUEBERRY & LEMON PANCAKES WITH HONEY PINE NUT BUTTER:
-MAN PLEASING GLUTEN FREE BLUEBERRY PANCAKES
-WHOLE WHEAT BLUEBERRY PANCAKES
-BLUEBERRY PANCAKES AND KIWIS
-VEGAN BLUEBERRY PANCAKES
-WHOLE WHEAT BLUEBERRY PANCAKES - WW 1 POINT
-WHOLEGRAIN BLUEBERRY PANCAKES
-WHOLE WHEAT PUMPKIN PANCAKES
-PUMPKIN CINNAMON STREUSEL PANCAKES
-PUMPKIN SPICE PANCAKES | ANNIE'S EATS
-PUMPKIN PANCAKES WITH BACON AND PECANS
-PUMPKIN ROLL PANCAKES
-LIGHT AND FLUFFY PUMPKIN PANCAKES
-DOUBLE PUMPKIN PANCAKES
-HEALTHY PUMPKIN PANCAKES (GLUTEN-FREE)
-PUMPKIN PANCAKES WITH CARAMEL SYRUP AND HAZELNUTS
-PUMPKIN PANCAKES RECIPE
-BRKFST: PANCAKE: (PALEO) PUMPKIN PANCAKES
-PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
-QUINOA PUMPKIN PANCAKES
-PUMPKIN PANCAKES WITH BANANA TOPPING
-PUMPKIN PANCAKES WITH SALTED-MAPLE SYRUP
-SPICED PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
-PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER
-PUMPKIN PANCAKES WITH BLACK CINNAMON SYRUP
-GRAIN FREE PUMPKIN PANCAKES
-VANILLA PUMPKIN PANCAKES
-PANCAKES - PUMPKIN PIE - BISQUICK
-PANCAKE - QUINOA PUMPKIN PANCAKES
-PUMPKIN PANCAKES - IHOP COPYCAT
-PUMPKIN PANCAKES
-SILVER DOLLAR PUMPKIN PANCAKES DEE
-PUMPKIN SPICE PANCAKES
-PUMPKIN SPICED PANCAKES
-PUMPKIN-BACON PANCAKES
-CHEF JOHN'S PUMPKIN PANCAKES
-PUMPKIN PANCAKES FROM PRACTICAL PALEO
-PUMPKIN PIE PANCAKES WITH CARAMEL SAUCE
-BREAKFAST: PUMPKIN PANCAKES
-BREADS: PUMPKIN CINNAMON STREUSEL PANCAKES
-CINNAMON TOFFEE PUMPKIN PANCAKES
-QUNIOA BEAN PUMPKIN PANCAKES


Homemade Blueberry Syrup

I started making this recipe when my kids discovered the variety of flavored syrups at ihop when they were younger and immediately wanted to start buying more syrup at the grocery store.

Once again, I asked myself: how hard could it be to make real blueberry syrup? Turns out, not very hard at all. You will see how easy and delicious a few ingredients and make your plain pancakes into wow! pancakes.

You know what I love about real food? That there is no “secret” ingredient that makes the recipe better. Fresh ingredients are always best.

That’s the concept I used to create the Family KickStart Program. Good, whole food that the whole family can enjoy together!

If you haven’t heard about Family KickStart yet, it’s the only 30-day whole eating plan that was specifically created for busy families. In it, you’ll find delicious recipes that your kids will actually enjoy, 4 weeks of meal plans, 50+ recipes, and even shopping lists. I took care of all the leg-work so you can focus on cooking amazing food with those fresh ingredients we love so much. Learn more about the Family KickStart program here!

Blueberry Syrup Ingredients

If homemade blueberry syrup with fresh ingredients sounds like magic to you – check out what’s in it! Simple ingredients that your family will love.

That’s it! You are just four magic ingredients away from the best pancake topping ever.


Common questions on Breakfast Meal Prepping:

What’s the best breakfast meal prep idea?

The best breakfast meal prep ideas must be easy to make, cheap, and good for eating when you’re in a hurry! Our favorite quick breakfasts are overnight oats, smoothies, and homemade breakfast sandwiches.

What are good foods to meal prep for breakfast?

The best meal prep breakfast foods are oatmeal, eggs, turkey bacon, ground sausage, or sausage patties! These are all easy to reheat later when you’re in a hurry.

Can you meal prep with eggs?

You can absolutely meal prep with eggs! Many of the breakfast ideas below are egg-based. The trick is to meal prep them the right way so that they reheat well.

How long do meal prepped eggs last?

Most people suggest that you keep you re-eat your eggs within 4 days of cooking, but we prefer 2-3 as a safer limit and so that they taste better. If you freeze them like you would in breakfast tacos or sandwiches, they can last a bit longer.

What is the best on the go breakfast?

Our favorite on the go breakfasts on this list are the peanut butter oats (#3), the keto green smoothie (#11), and the egg white muffins (#24)!

40 Healthy Breakfast Meal Prep Ideas

Getting up early to make breakfast every day can be tough! You’re lucky enough if you can get ready, have the kids out the door for school, and get yourself to work on time. Using these healthy breakfast meal prep ideas can kickstart your day and save you time!

Kitchen Toolbox

  • Meal prep containers
  • Non Stick Pans (these are the best of the best)
  • Muffin tins
  • Mason jars
  • Keto friendly flour
  • Vitamix blender (not cheap, but amazing!)

Blueberry Maple Tea Cake

Have you ever heard that the phrase “cellar door” is the most beautiful-sounding phrase in the entire English language? I would like to petition that “jammy pockets” take its place. Jammy pockets, as in, “this maple-scented blueberry tea cake is full of jammy pockets.” Jammy pockets make the world a better place.

This sweet little cake, with its delicate, maple-infused crumb and jammy purple pockets, is naturally sweetened and made entirely with whole grain flours. The recipe is one of Melissa Clark’s in Cook This Now, an audaciously titled book that lives up to its name. I got the book this winter and indeed, I did want to cook the maple tea cake the moment I found it, but I had to wait until the blueberries arrived this month. It was certainly worth the wait.

The cake is a cinch to mix together, no electric mixer required. It’s more like a quick bread in that respect, and I respect it for that. None of the ingredients are too hard to find at even the smallest standard health food store, but I know maple syrup is expensive. I’m sorry. You see, my friend works at one of the local health food stores and gets a discount, so I asked him to buy me “the biggest bottle of maple syrup” and he came back with a bottle bigger than I knew existed. I have a surplus of maple syrup in my fridge and wish I could share it with you!

I’ve had some success with natural sweetener substitutions (see my notes here) and I think honey might be a lovely replacement. If you decide to try it, keep in mind that honey browns easily so you will probably need to turn down the temperature (325 degrees Fahrenheit is ideal) and bake it longer. I hope that works.

As you can see, I substituted some medium grind cornmeal for the flour when I baked this cake, but the cornmeal never softened up entirely. I found the taste pleasant but the texture distracting. Feel free to substitute some fine cornmeal in place of some of the whole wheat flour, though. Corn meal or not, trust me, you want to bake this now!


Watch the video: Fenders - Vild med eventyr (August 2022).