2014年11月06日
Blueberry Pancakes
From O, The Oprah Magazine
Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
poached blueberry pancakes
Con Poulos
Yields: About 22 4-inch pancakes, plus 2 cups syrup
Total Time: 1 hr
Oven Temp: 200
Ingredients
U.S. Metric Conversion chart
Pancakes:
1 cup(s) barley flour
1 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 teaspoon(s) baking soda
1 1/4 teaspoon(s) kosher salt
4 tablespoon(s) unsalted butter, melted
3 eggs, separated into yolks and whites
1 1/2 cup(s) whole milk
1/2 cup(s) plain yogurt
Butter, for greasing pan
Syrup:
1 bag(s) (12-ounce) frozen blueberries
1/4 cup(s) apple juice or water
1/4 cup(s) granulated sugar
1/2 teaspoon(s) vanilla extract
Directions
To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.
Preheat oven to 200 degrees F. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop 1/4 cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then Crown Wine Cellars repeat. Keep finished pancakes warm in oven.
To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.
To serve, spoon warm syrup over pancakes and eat immediately. Wavy Wigs with warm maple syrup.
Weekend breakfast doesn't get any better than pancakes topped with a sticky-sweet homemade blueberry syrup.
Be the first to rate this recipe
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
poached blueberry pancakes
Con Poulos
Yields: About 22 4-inch pancakes, plus 2 cups syrup
Total Time: 1 hr
Oven Temp: 200
Ingredients
U.S. Metric Conversion chart
Pancakes:
1 cup(s) barley flour
1 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 teaspoon(s) baking soda
1 1/4 teaspoon(s) kosher salt
4 tablespoon(s) unsalted butter, melted
3 eggs, separated into yolks and whites
1 1/2 cup(s) whole milk
1/2 cup(s) plain yogurt
Butter, for greasing pan
Syrup:
1 bag(s) (12-ounce) frozen blueberries
1/4 cup(s) apple juice or water
1/4 cup(s) granulated sugar
1/2 teaspoon(s) vanilla extract
Directions
To make pancakes: In a large mixing bowl, stir together flours, brown sugar, baking soda, and salt; set aside. In a medium bowl, whisk together melted butter and egg yolks; add milk and yogurt, and stir until combined. Add milk mixture to dry mixture and gently fold together. Using a hand mixer, whip the egg whites until firm, glossy peaks form. Gently fold half of egg whites into the batter, then repeat with remaining egg whites.
Preheat oven to 200 degrees F. Heat a large cast-iron pan or griddle over medium heat; pan is ready when a drop of water sizzles. Grease pan generously with butter. Drop 1/4 cup dollops of batter onto the pan. Cook until bubbles begin to form, then flip and cook until bottoms are golden brown, 5 to 7 minutes total. Wipe the pan with a cloth before cooking the next batch, then Crown Wine Cellars repeat. Keep finished pancakes warm in oven.
To make syrup: In a medium saucepan, combine blueberries, juice or water, granulated sugar, and vanilla and simmer over medium-high heat, stirring occasionally, until berries burst and juices thicken to a syrup, about 6 minutes.
To serve, spoon warm syrup over pancakes and eat immediately. Wavy Wigs with warm maple syrup.
Posted by え之 at
11:46
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