'Trisha says this is basically a giant pancake in a skillet and we are 100% on board with that! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3kSzHda Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it\'s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blueberry Pancake Cake RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 55 min Active: 20 min Yield: 4 to 6 servings Ingredients Cake: 2 cups all-purpose flour 1/2 cup light brown sugar 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups blueberries 2 cups buttermilk 1 teaspoon vanilla extract 2 large eggs, lightly beaten 3 tablespoons vegetable oil 2 tablespoons unsalted butter White Pancake Syrup: 1 cup light corn syrup 1 tablespoon vanilla extract Pinch of ground cinnamon Directions For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F. Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake. In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes. For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable. Slice the warm pancake in wedges and serve with the white pancake syrup. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #BlueberryPancakeCake Blueberry Pancake Cake with Trisha Yearwood | Trisha\'s Southern Kitchen | Food Network https://youtu.be/EsKQfthOqa4'
Tags: tutorial , Cooking , Recipe , breakfast , easy recipes , summer , Food , Recipes , Chef , Show , How to make , dessert , fruit , best , simple , Cook , Cake , Easy recipe , quick , TV , sweets , how-to , Eat , ingredients , southern , south , cake ideas , trisha , FOOD NETWORK , Pancake , food network recipes , brunch , Berry , blueberry , directions , Syrup , comfort , FN , icing , skillet , brunch ideas , brunch recipes , Trisha Yearwood , southern kitchen , trishas southern kitchen , southern hospitality , blueberry cakefood network , pancake cake
See also:
comments