Recipe courtesy of Lake Effect Diner
Recipe courtesy of Lake Effect Diner
Episode:
Triple D Nation: All-American Eats
Blueberry Pancakes
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1391
- Total Fat
- 53 g
- Saturated Fat
- 31 g
- Carbohydrates
- 205 g
- Dietary Fiber
- 10 g
- Sugar
- 92 g
- Protein
- 26 g
- Cholesterol
- 291 mg
- Sodium
- 1872 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1391
- Total Fat
- 53 g
- Saturated Fat
- 31 g
- Carbohydrates
- 205 g
- Dietary Fiber
- 10 g
- Sugar
- 92 g
- Protein
- 26 g
- Cholesterol
- 291 mg
- Sodium
- 1872 mg
Ingredients
Pancake Batter:
Maple Butter:
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Directions
- For the batter: In a medium bowl, mix the flour, granulated sugar, baking powder, salt and baking soda and set aside. In another medium bowl, crack the eggs and whisk in the yogurt, lemon-lime soda and vanilla. Slowly add the flour mixture to the egg mixture, constantly stirring, until the flour is fully incorporated.
- In a large sauté pan, melt the butter. Using a ladle, scoop the batter into the pan, then put a small handful of blueberries in each pancake and let cook until you see bubbles in the batter. Flip and cook for 3 to 5 more minutes. Continue to cook all the batter.
- For the maple butter: Mix the butter, pancake syrup and confectioners’ sugar in a small bowl until fully incorporated.
- Stack 3 pancakes on a plate and top with fresh blueberries, maple butter, whipped cream and confectioners’ sugar.
