What are good blueberry pancake and waffle recipes?

Pecan Waffles





Ingredients:


1-3/4 cups all-purpose flour


1 tablespoon baking powder


1/2 teaspoon salt


2 eggs, separated


1-3/4 cups milk


1/2 cup vegetable oil


1 cup chopped pecans


Maple syrup


Directions:


In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter.


Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8-10 waffles (4-1/2 inches).








Black Forest Waffles





Ingredients:


1-3/4 cups cake flour


6 tablespoons sugar


1 tablespoon baking powder


1/2 teaspoon salt


2 eggs, separated


1 cup milk


2 squares (1 ounce each) unsweetened baking chocolate


3 tablespoons shortening


1 cup heavy whipping cream, whipped


3 tablespoons confectioners' sugar


1 can (21 ounces) cherry pie filling


Fresh mint, optional


Directions:


In a mixing bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another mixing bowl, beat egg whites until stiff peaks form; fold into the batter.


Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).








Light 'n' Crispy Waffles





Ingredients:


2 cups biscuit/baking mix


2 eggs, lightly beaten


1/2 cup vegetable oil


1 cup club soda


Directions:


In a small bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 12 waffles. Serve with bananas, mandrin oranges and strawberries with maple syrup.








Peach Waffle Syrup





Ingredients:


1 package (20 ounces) frozen unsweetened peach slices, thawed and chopped


2 cups water


1/2 to 2/3 cup confectioners' sugar


1/8 teaspoon ground cinnamon


1 tablespoon cornstarch


2 tablespoons cold water


Directions:


In a large saucepan, combine the peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.


Combine the cornstarch and cold water until smooth; gradually add to the peach mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: about 3-1/2 cups.








Waffles From Scratch





Ingredients:


1-1/2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


2 eggs, separated


1 cup milk


1/4 cup butter, melted


Confectioners' sugar and fresh fruit or maple syrup


Directions:


In a small bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until moistened. In a small mixing bowl, beat egg whites on medium speed until soft peaks form; gently fold into batter.


Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugar and fruit or serve with syrup. Yield: 4 waffles (about 6 inches).








Waffles with Vanilla Sauce





Ingredients:


1-2/3 cups all-purpose flour


4 teaspoons baking powder


1/2 teaspoon salt


2 eggs, separated


3-2/3 cups milk, divided


6 tablespoons vegetable oil


1/2 cup sugar


1 teaspoon vanilla extract


Fresh strawberries


Directions:


In a bowl, combine flour, baking powder and salt. In another bowl, beat egg yolks lightly. Add 1-2/3 cups milk and oil; stir into dry ingredients just until moistened. Set aside 1/4 cup batter in a small bowl. Beat egg whites until stiff peaks form; fold into remaining batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. In a saucepan, heat sugar and remaining milk until scalded. Stir a small amount into reserved batter; return all to pan. Bring to a boil; boil for 5-7 minutes or until thickened. Remove from the heat; add vanilla and mix well (sauce will thicken upon standing). Serve over waffles. Top with berries. Yield: 6-8 waffles (6-1/2 inches).








Dutch Cream Waffles





Ingredients:


1 cup all-purpose flour


1/4 teaspoon salt


3 eggs, separated


1 cup heavy whipping cream


Directions:


In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.


In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.


Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yield: 2-3 servings.








Blueberry Sour Cream Pancakes





Ingredients:


1/2 cup sugar


2 tablespoons cornstarch


1 cup cold water


4 cups fresh or frozen blueberries


PANCAKES:


2 cups all-purpose flour


1/4 cup sugar


4 teaspoons baking powder


1/2 teaspoon salt


2 eggs


1-1/2 cups milk


1 cup (8 ounces) sour cream


1/3 cup butter, melted


1 cup fresh or frozen blueberries


Directions:


In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.


For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.


Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).








French Banana Pancakes





Ingredients:


PANCAKES:


1 cup all-purpose flour


1/4 cup confectioners' sugar


1 cup milk


2 eggs


3 tablespoons butter, melted


1 teaspoon vanilla extract


1/4 teaspoon salt


FILLING:


1/4 cup butter


1/4 cup packed brown sugar


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 cup half-and-half cream


5 to 6 firm bananas, halved lengthwise


Whipped cream and additional cinnamon, optional


Directions:


Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.


Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.


For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat.


Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired. Yield: 5-6 servings.








Chocolate Chip Pancakes





Ingredients:


2 cups all-purpose flour


2 teaspoons sugar


2 teaspoons baking powder


1 teaspoon baking soda


1/4 teaspoon salt


2 eggs, lightly beaten


2 cups buttermilk


1/4 cup vegetable oil


1 cup miniature semisweet chocolate chips


Directions:


In a bowl, combine the first five ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.


Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown. Yield: 6-8 servings.








Raspberry Pancakes





Ingredients:


2/3 cup flour


1 tablespoon sugar


1 teaspoon baking powder


3/4 teaspoon baking soda


1/3 cup plain yogurt


1 large egg, beaten lightly


1 tablespoon butter, melted and cooled


1/2 cup milk


1 cup fresh raspberries


Raspberry jam


Confectioners' sugar


Directions:


Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt, if desired.) Set aside. In larger bowl, whisk together yogurt, egg, butter and milk. Stir flour mixture into liquid mixture until just combined. Fold in raspberries. Heat a griddle over moderately high heat; brush with additional melted butter. Drop batter by scant 1/4 cup measures onto griddle; cook for 1 minute or until bubbles form on top surface. Turn and cook 1 minute more. Serve with raspberry jam and a sprinkle of sugar. Yield: 4 servingsWhat are good blueberry pancake and waffle recipes?
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Remember, a pancake or waffle recipe doesn't have to be complicated! The simplest recipe with the addition of blueberries is all you need. To make them extra special, I add about a tablespoon of dried orange peel (available in the spice section) to the batter. It is delicious in plain and fruit pancakes. Would be delicious as waffles, too!





Here is a basic recipe (from a box)





BLUEBERRY PANCAKES





4 eggs


3 1/2 c. milk


4 c. pancake mix


1 c. blueberries





Break eggs into mixer bowl. Beat eggs on medium speed. Add milk. Beat on low. Add pancake mix slowly. Beat until smooth. Mixture should flow from spoon. Slowly add milk or pancake mix as necessary to achieve same. (Necessary to hold blueberries in pancake while cooking.) Fold in blueberries with spoon. Cook on griddle at 350 degrees until bubbles stop on one side, then flip over. Serves 6-8.








Good luck!What are good blueberry pancake and waffle recipes?
1 c Whole wheat flour


1 t Baking powder


1/4 t Salt


1/4 t Baking soda


1 T Sugar if blueberries are


-unsweetened


1/2 c milk, soymilk or rice milk


1/2 c fresh, frozen or canned blueberries w/juice





Mix the dry ingredients togther; then mix in the


soymilk and the blueberries. If the batter is too


thick, mix in more blueberry juice until it is the


right consistency. Cook in a nonstick pan until they


look edible. They will be very blue!
Get blueberry muffin mix and use the recipe on the box! It's easy %26amp; it tastes great! You don't have to be a chef to impress. (Add fresh or frozen blueberries, thawed of course) Have fun!
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