Cinnamon-Blueberry Pancakes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
for the pancakes |
1 cup(s) blueberries |
1/2 cup(s) water |
3 cup(s) all-purpose flour |
2 tablespoon(s) baking powder |
1 teaspoon(s) salt |
3 tablespoon(s) sugar |
2 tablespoon(s) cinnamon |
3 1/4 cup(s) milk |
2 eggs |
1/2 cup(s) (1 stick) unsalted butter, melted |
for the glaze |
1 8-ounce package(s) cream cheese, softened |
1/2 cup(s) orange juice |
1/2 cup(s) maple syrup |
Directions:
1. In a small microwave-safe bowl, combine the blueberries and water. Microwave on high for 1 to 2 minutes, or until the water boils. Set aside to cool while combining the rest of the ingredients. 2. In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Add the milk, eggs and melted butter, then whisk just until smooth. Drain the blueberries, then mix them into the batter. 3. In a food processor, combine the cream cheese, orange juice and maple syrup. Process until smooth. Set glaze aside. 4. Coat a large skillet with cooking spray, then heat over medium. Working in batches, pour the pancake batter into the skillet using about 1/4 cup for each pancake. Cook the pancakes for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes, or until golden brown. Arrange the pancakes on a platter and serve with the cream-cheese glaze.
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