Pancakes Blueberry Recipe

Medically reviewed by Christiana George Updated Date: June 8, 2023

Today I am going to present pancakes blueberry recipe I found on the Internet. I think this is a really good recipe. The pancakes are very tasty and they look really good. I have tried this recipe with my friends. They all say that these pancakes are really delicious.

A few words about the ingredients, before we start cooking:

Ingredients:

1 cup of flour (you can vary the amount of flour if you want to make thinner or thicker pancakes)
3 tablespoons of sugar (you can also vary the amount if you want to make sweeter or less sweet pancakes)
2 eggs (we will use only one egg for one pancake, but you can use two eggs for one pancake if you want to make bigger and thicker pancakes)
1 1/2 cups of milk (I usually use skimmed milk, but I don’t think it’s a big deal if you use whole milk instead)
1 teaspoon baking powder
4 tablespoons butter
1 teaspoon vanilla extract
1 cup of blueberries (I think other berries could be good too)
1 teaspoon baking powder
4 tablespoons butter
1 teaspoon vanilla extract
1 cup of blueberries (I think other berries could be good too)

Here is the list of equipment we need for this recipe:

a bowl
a large pan
a spoon
a fork (or any other kitchen utensil you can find)
some clean plates or bowls to serve our pancakes on.

Direction:

The first step is to mix all of the dry ingredients together. This is flour, baking powder and sugar. Then we add two eggs and mix everything together with a fork.

After that we add milk, vanilla extract and butter. We will be using butter instead of oil because it makes pancakes more tasty, but you can use oil if you want to make healthier pancakes.

After adding all the liquids we will mix everything together with a spoon or a fork until it’s well mixed and there are no lumps in our batter anymore.

Now let’s start making pancakes! If you have an electric griddle or an electric frying pan you can use them instead of the pan I’m going to show you how to use.

Put a few drops of butter into the frying pan, then spread it evenly with a brush or with your fingers. Heat the frying pan on medium heat.

The butter should melt and start sizzling. Once the frying pan is hot enough you can start making pancakes.

Add about 1/4 cup of batter into the frying pan and spread it evenly with a spoon or a fork. You can pour a little less or more batter depending on how thick you want your pancakes to be, but don’t pour too much because if you do that your pancake will be too thin and it will burn easily!

After spreading the batter we need to wait about 30 seconds for bubbles to appear on top of our pancake, then we flip it over to cook the other side for another 30 seconds or until golden brown (it will take longer if you use an electric griddle or an electric frying pan).

Now we need to flip our pancake onto a plate and put the cooked side down.

Pancakes Blueberry Recipe Nutrition Facts

This recipe makes 3 servings. Each serving has about:

533 calories

34 grams of carbs

28 grams of protein

31 grams of fat (mostly unsaturated)

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Lemon Cranberry Scones

Recipes

Christiana George

Updated Date:
December 17, 2022

When your week starts off with an ambulance ride, a broken tooth, and stitches, you know it’s not good. Last week a after nursing the two kids through a stomach virus, I succumbed to it. It hit me like a ton of bricks in the middle of the night. I felt awful. My husband woke up at 6am on Monday to a big thump. That was me. I had fainted, face first onto the bathroom tile floor. When I came to, I saw a piece of tooth and blood on the floor next to me. Not good. After my husband helped me up apparently I passed out again and he called the ambulance. I was not keen on being paraded around town in my pj’s with straight-out-of-bed hair. I begged my husband to let me take a shower and do my hair, but he wouldn’t let me. Silly me, even sick I want to look good. But I supposed with a split lip and a broken tooth, I wasn’t really going to improve my looks any.

I did indeed go to the hospital because I knew I was going to need stitches and they had drugs to make me stop feeling sick. I spent the week home last week, recovering from the virus and my injuries. Needless to say I really didn’t feel like baking anything. But now that I am better I can share a new recipe with you. For those of you who like scones (me! me!), here is a new flavor. Lemon Cranberry Scones with white chocolate chips inside and drizzled with white chocolate on the outside. Sounds yummy right? Well they are.

Scones are so easy to make and there are so many possible flavors. I can’t get enough of them.

This time I found a better way to get triangles. I rolled the dough into a ball, then flattened it out on a lightly floured surface. Using a pizza cutter I divided the circle into eight triangles.

I then separated the triangles and placed them on my cookie sheet to bake.

They came out much better this way. I should have probably made the triangles a little smaller, because the scones did come out pretty big. But no one complained. They ate the whole thing.

Lemon Cranberry Scones

by The Sweet Chick

Prep Time: 10-15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast dessert cranberries lemon white chocolate chips scones

Ingredients (8-12 scones)

For the Scones

2 cups flour
1/3 cup sugar
2 tsp baking powder
6 tbsp cold butter
1/2 cup milk
1 egg
1 tsp lemon rind
1 tsp fresh lemon juice
1/2 cup sweetened dried cranberries
1/2 cup white chocolate chips

For the Topping

1/2 cup white chocolate chips
1/2 cup vanilla candy melt

Instructions

Preheat oven to 425 degrees.

Mix flour, sugar, and baking powder. Cut up butter and add to flour mixture. In a separate bowl mix egg and milk until blended and add to the flour mixture. Add lemon rind and lemon juice.

Next mix in the cranberries and white chocolate chips. The batter will be a dough like consistency.

Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.

Separate the triangles and place on a cookie sheet.

Bake at 425 degrees for 15 minutes or until tops are golden.

When scones have cooled off, melt the white chocolate/candy melt according to package and drizzle over the tops. Let the chocolate set and then it’s time to eat and enjoy!