1 Cake yeast or 1/4 oz Package dry yeast 1/4 c Water 1 qt Buttermilk 1 tb Baking soda 4 tb Sugar 1 t Salt 4 c Flour 2 tb Baking powder 1/4 c Cooking oil 6 Eggs -- well beaten 1 c Blueberries before they are to be served. Soften yeast in warm water. (if using a yeast cake, water should be 80. Dry yeast has better results if the water is heated from 105 to 115.) In a separate container mix together buttermilk, baking soda, sugar and salt. Add to this the softened yeast. Sift flour and baking powder together and add, with the oil, to the buttermilk mixture. Mix well. Fold in the eggs. Place in refrigerator overnight in a container large enough to allow the batter to double in bulk. In the morning add the blueberries to the dough and stir down. Cook in a fry pan over medium heat and serve. This recipe will keep in a refrigerator for a week or more. If black specks appear in the batter, just stir them in. They are just the yeast mold and do no harm. Recipe By :
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HOW TO BAKE THE EASIEST AND BEST BLUEBERRY MUFFINS RECEIPE EVER!
Do you want to know how to bake the easiest and most moist and mouth-wateringly delicious, fresh, fluffy, blueberry muffins ever?
A classic blueberry muffin recipe with a twist... adding almond extract and the seeds of one whole vanilla pod - complimenting and contrasting the juicy blueberry flavours which ooze from these blueberry-packed muffins with every bite.
Easy to prepare, the muffin batter is ready for the oven in no time at all and after 18 minutes in the oven, your sweet, moist, fluffy muffins are ready to be devoured with delight. These muffins are so quick to make, you can easily bake them fresh in the morning for breakfast - perfect with your morning coffee or any other time really.
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BLUEBERRY MUFFIN RECIPE:
DRY MIX:
240g of plain flour 2 teaspoon baking powder 3/4 of a teaspoon of salt
Sieve together...
WET MIX:
In a separate bowl mix together:
115g of unsalted butter (room temp) 200g of caster sugar
Add 2 large eggs one at a time and beat into the butter and sugar mix.
Add 1/4 teaspoon of almond extract and the seeds of 1 vanilla pod and mix well.
Add the wet mix into the dry mix and gradually add 125ml of buttermilk.
Add 340g of fresh blueberries.
Spoon mixture into baking cases and sprinkle the muffins with demerara sugar.
Place into oven at 200°C/390°F for 4 - 5 minutes then reduce to 190°C/375°F for approximately another 15 minutes or until golden brown.
Leave to cool and enjoy! ????
EASY MIX PANCAKE
EASY MIX PANCAKE
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Recipe: Blueberry Pancake Stack (CLOVER)
Be free with Clover Nolac Lactose-free Medium Fat Milk – available in fresh and long life 1 litre packs.