How to Make Classic Blueberry Pancakes Recipe

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Blueberry Pancake Ingredients:

200g self-raising flour
1 tsp baking powder
A little butter
1 egg
300ml milk
150g blueberries
Maple syrup
Sunflower oil (optional- you can use butter instead)

Pancake Directions:

1. In a large bowl, mix flour, baking powder and a pinch of salt.
2. Beat egg and milk together and gently whisk it into the above prepared dry mix. Whisk to achieve a thick consistency.
3. Beat in the melted butter, and gently mix half of the blueberries in the batter.
4. Heat a teaspoon of oil or a little butter in a non-stick frying pan.
5. Put a large tablespoon of the prepared batter on the pan, to make a pancake 7 cm across. If using a large frying pan, you can prepare 3 to 4 pancakes at a time.
6. Cook for about 3 minutes over medium heat on one side. When small bubbles start appearing on the surface you can flip the side and again cook until golden, which should take another 2 to 3 minutes.
7. Make layers of pancakes (3 to 4 pancakes), blueberries and maple syrup.
8. To serve, garnish with maple syrup and the remaining blueberries.

Seasonal fruits make their way into our meals in pretty interesting ways and when you have something as inviting as these Blueberry Pancakes, breakfasts are going to be fun affairs. Go grab your bite!

If you love blueberry recipes as much as we do, take a look at these others on Stagetecture.

4th of July Grilled Pulled Chicken Sliders Recipe

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Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 18-20 sliders

Ingredients:

For Barbecue Sauce

¾ cup ketchup

¾ brown sugar

1/3 cup apple cider vinegar

2 tablespoons whole grain mustard

2 tablespoons maple syrup

3 dashes worcestershire sauce

2 teaspoons cayenne pepper

1 teaspoon chili powder

For Sliders

6 chicken pieces (Note: A mixture of thighs and breasts works well, but use whatever you have on hand.)

3 tablespoons prepared chicken seasoning rub

18-20 slider roles

Sliced white onion, for garnish

Bread and butter pickles, for garnish

Cole slaw, for garnish

Shredded cheese, for garnish

Directions:

1. Set up your grill. If using charcoal, create a hot side and a cool side. If using gas, turn one burner to high, one to medium, and one to low.
2. Prepare the chicken by rinsing it, drying it thoroughly with paper towels, and seasoning it with the dry rub. Don’t be afraid to use your hands to ensure the chicken gets completely coated.
3. Place your chicken on the grill with the breasts over high heat and the thighs on low to account for their different cooking times. Allow the chicken to cook for 30 minutes, turning once it starts to brown.
4. While the chicken cooks, combine the ingredients for the barbecue sauce in a small saucepan. Adjust seasonings to taste and cook it over medium heat until it reduces down and thickens into a glaze. (Note: This step can be done up to 3 days in advance.)
5. After the chicken has browned on all sides, lower the heat on the grill below 265 degrees F to prevent the sugars in the sauce from burning. Then, baste the sauce over the chicken and close the lid to allow the chicken to cook for 5 minutes.
6. Then, flip the chicken and baste the other side before cooking it again. Continue until all sides are coated with a generous layer of sauce.
7. Once the glaze has darkened and the juices run clear, remove the chicken from the grill and allow it to rest for five minutes.
8. As the chicken rests, prepare the garnishes for the sliders.
9. Pull the cooked chicken meat using two forks or by slicing the meat into bite-sized pieces.
10. Serve the meat alongside the garnishes and rolls for a make-your-own slider bar or assemble them by placing a generous portion of meat inside of each bun and topping as desired.

Sense this meal is easy to prepare, tasty, and fun to eat, your family will want it every week. While Fourth of July grilling seems extra special, you could easily adapt this recipe to be made in a slow cooker during the colder months. Just add the chicken to the slow cooker with the barbecue sauce and a little extra liquid – some chicken stock or even beer – and you’ll have succulent sliders in just a few hours. Whichever cooking method you choose, these little guys are bound to be a success.

For more 4th of July recipes on Stagetecture, click here.

Fourth of July Recipe: Patriotic Popsicles with Summer Berries

Image via: HGTV

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Ingredients

2 1/2 cups strawberries
8 tablespoons sugar
5 tablespoons lime juice
1/2 cup plain yogurt
4 tablespoons heavy cream
1 1/2 cups blueberries

Image via: The view from Great Island

Directions:

1. In a blender, combine strawberries, sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.

2. Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.

3. In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week).

4. Just before serving, briefly run molds under hot water to release pops.

Enjoy this patriotic Fourth of July recipe with kids and adults alike.

For more desserts on Stagetecture, click here.

Fourth of July Recipe: Quick Veggie Pasta Salad 

Image via: Clean and Scentsible

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Ingredients:

1 450g box of your choice of pasta

1 cup mayonnaise

¼ cup red wine vinegar

¼ cup sugar

¼ cup red onion, chopped

3 cups broccoli, chopped

1 cup snow peas

¾ cup red pepper, chopped

½ cup boiled corn

½ cup roasted, unsalted sunflower seeds

½ cup pine nuts

Image via: Sugar and Grace

Instructions:

1. Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad

2. In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside

3. Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.

Image via: Bare feet in the kitchen

This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.

For more recipes on Stagetecture, click here.

Fourth of July Dessert: Blueberry Crumble

Image Via: Iowa Girl Eats

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Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 12

Ingredients:

For Filling:

2 cups fresh blueberries

8 peaches

2 tablespoons flour

1 tablespoon lemon juice

For Topping:

1 cup brown sugar

¾ cub rolled oats

¾ cup all-purpose flour

½ cup chopped walnuts (optional)

½ cup cold butter

2 tablespoons white sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Image Via: Yahoo Shine

Preparation:

1. Preheat oven to 400 degrees F. Lightly grease a 9×13 in. baking pan.
2. Core and slice the peaches. Combine them in a bowl with the blueberries, lemon juice, and flour. Toss everything to ensure the fruit is thoroughly coated.
3. In another bowl, combine all of the topping ingredients except the butter.
4. Quickly cut the butter into pea-sized chunks. Then, use two forks to mash the butter into the rest of the topping ingredients until the mixture resembles course crumbs.
5. Pour the fruit filling into the baking dish and top it with the crumble mixture. Make sure both layers are even.
6. Transfer the baking dish into oven and bake for 40-50 minutes or until the topping is golden brown and the sides are bubbly.
7. Allow to cool for 10 minutes before serving.

This is the kind of dessert that people go nuts over. It’s seasonal, fresh, and just sweet enough. When topped with a scoop of ice cream or big dollop of whipped cream, this blueberry crumble serves as the perfect end to a hot summer night. It’s everything you want in a Fourth of July dessert.

For more desserts on Stagetecture, click here.