Best 5 Blueberry Syrup Pancakes Nigella Lawson Recipes
If you are looking for a pancake recipe that has the perfect balance of sweetness and tartness, then you need to try Nigella Lawson's Blueberry Syrup Pancakes. Featuring plump, juicy blueberries bursting with flavor, these pancakes are sure to be a hit with your family and friends. The combination of tangy blueberries and luscious syrup creates a delightful taste experience that will make you want more. With its easy-to-follow instructions and simple ingredients, this recipe is perfect for both beginner and experienced cooks. So why wait? Let's dive right in and explore the culinary magic of Nigella Lawson's Blueberry Syrup Pancakes.
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HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP
This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 15 pancakes of about 3-inches in diameter
Number Of Ingredients 8
Steps:
- Mix the above ingredients together and store in a jar.;
- For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
- Heat a flat griddle or pan over medium-high heat.
- Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
SYRUP FOR BLUEBERRY PANCAKES
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Nutrition Facts : Calories 376.6, Fat 0.4, Sodium 2.7, Carbohydrate 97, Fiber 2.8, Sugar 91.5, Protein 0.9
BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
- Whisk lemon juice into syrup; serve immediately or cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
BLUEBERRY SYRUP (PANCAKES) - NIGELLA LAWSON
Make and share this Blueberry Syrup (Pancakes) - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Breakfast
Time 6m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the syrup and blueberries into a pan and bring to the boil.
- Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
Tips:
- Use fresh blueberries for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it stand for 5 minutes.
- Be careful not to overmix the batter, as this will make the pancakes tough.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
These blueberry syrup pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With their fluffy texture and sweet blueberry flavor, these pancakes are sure to be a hit with everyone who tries them.
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