Spiced Purple Blueberry Pancakes

These whimsical spiced purple pancakes will delight children and adults alike. They are colorful and fruity with a perfect hint of spice.

Tips: Remove eggs from the refrigerator 10 minutes prior to starting the recipe to allow them to come to room temperature. For the best texture, allow the batter to rest for 10 minutes before adding it to the skillet. This recipe is easily customized by changing the fruit and food coloring. A couple of examples to try are pink and raspberries, or yellow and bananas. Have fun!

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

White Batter:

1 c. milk

2 T. melted butter

1 large egg

1 c. all-purpose flour

1 T. sugar

2 t. baking powder

1/8 t. cinnamon

1/8 t. allspice

1/8 t. ground clove

1/2 t. salt

1/2 c. blueberries

Purple Batter:

1 c. all-purpose flour

1 large egg

1 c. milk

2 T. melted butter

1 T. sugar

2 t. baking powder

1/2 t. salt

1/8 t. cinnamon

1/8 t. allspice

1/8 t. ground cloves

1/2 c. blueberries

1/8 t. purple liquid food coloring

To cook:

1 T. butter

To Serve:

Butter, honey, maple syrup, or additional berries as desired.

Directions:

  1. Prepare the white batter: Add milk, melted butter, and egg to a large mixing bowl and mix until well combined.
  2. Add sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.
  3. Gently fold in the blueberries. Set aside to rest.
  4. Prepare the purple batter: Add milk, melted butter, and egg to a second large mixing bowl and mix until well combined.
  5. Add sugar, all-purpose flour, baking powder, spices, and salt. Stir to combine.
  6. Mix in the food coloring. If it is not the color you desire, add 1 to 2 additional drops until you achieve your desired color.
  7. Gently fold in the blueberries.
  8. Let rest for 10 minutes.
  9. Preheat the skillet or griddle over medium heat.
  10. Add one tablespoon of butter. Once butter is melted and hot, ladle approximately 1/4 cup per pancake and cook for 3 minutes on the first side or until the edges look slightly dry and bubbles begin to form in the middle, then flip and cook for another 1 – 2 minutes on 2nd side. Remove to a platter and keep warm. Add additional butter if necessary. Repeat this process until all the batter has been used.
  11. To serve, stack 3-4 pancakes per serving. Top with butter, drizzled honey, maple syrup, or additional berries if desired. Enjoy
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