Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
Preheat oven to 350F.
Combine pancake mix, milk and egg; set aside.
In a 10-inch pie plate (in oven) melt butter and remove from heat.
Spoon berries in bottom of pie plate.
Carefully pour batter on top.
Bake 18 minutes or until top springs back when tapped.
Loosen edges and invert onto serving plate.
Cut into wedges and serve with maple syrup.
NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
Just be sure to drain well.
ith fabric. Attach gift tag/recipe with raffia or ribbon. Attach
Preheat oven to 350\u00b0F.
Cream butter and sugar together in a large mixing bowl.
Beat in egg, mixing well.
Stir in pancake mix and pecans.
Fold in blueberries.
Drop by spoonfuls onto a cookie sheet.
Bake for 12 minute.
Cool on wire racks.
owl with the cup of pancake mix.
Add the vegetable
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
1. Preheat Easy Bake Oven for 20 mins.
2. Stir together pancake mix and water, add little drips of water if batter is too thick
3. Spray Easy Bake muffin tin with cooking spray, and spoon batter into muffin cups so batter slightly overfills cups.
4. Bake in Easy Bake Oven for 9 mins, move to cooling area for 3 mins.
5. Makes 2 batches of 6 muffins each.
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup.
Preheat oven to 350\u00b0.
Melt butter or margarine in Pyrex dish. Cover and spread blueberries over the butter or margarine.
Mix pancake mix and water until smooth.
Pour over blueberries; cover completely.
Bake about 18 minutes.
Loosen edges with knife and cut into squares.
Invert on plates and serve with warm syrup.
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
Preheat oven to 450\u00b0F.
Blend flour, milk salt and eggs.
Carefully fold in blueberries.
In iron skillet, pour batter into sizzling butter,.
Bake 15 minutes.
Remove from heat and squeeze lemon juice over the pancake.
Sprinkle liberally with powdered sugar.
Recipe may be doubled.
side.
Combine gluten free pancake and baking mix with salt
For the blueberry compote, in a saute pan,
To make the whipped blueberry butter: Chop the blueberries up
ver the baked pancake. Carefully spoon the remaining pancake batter to cover
dges at once.
With pancake turner, turn over, carefully push
set fryer to 160 degrees celsius.
rinse fillets under cold water & pat dry.
sprinkle 1/4 cup of the dry pancake mix on a platter.
fold the remaining pancake mix with the beer in a shallow bowl.
dredge the fish in the dry pancake mix.
dip the dredged fish into the beer batter.
gently place the battered fish into the hot oil ensuring that there is plenty of space between pieces - two or three pieces at a time is best.