Nectarine Pancakes with Blueberry Jam Ice Cream
This recipe combines the sweetness of homemade blueberry jam ice cream with fluffy pancakes. The blueberry jam adds a delightful fruity twist to the ice cream, while the pancakes are perfect for a hearty breakfast or brunch. The recipe is easy to follow and creates a delicious treat for any occasion.
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Ingredients
Blueberry Jam Ice Cream
blueberries3cups- granulated sugar1 1/2cup
- lemon zest1in
- lemon juice2tbsp
- c half and half1
- package True Scoops Vanilla Ice Cream Mix1
Pancakes
- milk2 1/4cup
- cider vinegar1/4cup
- eggs eggs3
- vegetable oil or melted butter1/4cup
- vanilla extract1tbsp
- all-purpose flour3cups
- sugar1/4cup
- baking powder1tbsp
- baking soda1 1/2tsp
- salt1 1/2tsp
- fresh fruit (optional)1cup
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Nutrition (per serving)
Calories
575.0kcal (28.75%)
Protein
8.3g (16.66%)
Carbs
83.3g (30.3%)
Sugars
50.0g (100%)
Healthy Fat
10.2g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Nectarine Pancakes with Blueberry Jam Ice Cream
Blueberry Jam Ice Cream
- Step 1
In a pot, add blueberries, sugar, lemon zest, and lemon juice and bring to a simmer.
- Step 2
Cook on low heat, simmering for 20 minutes, stirring frequently, making sure to scrape down the edges of the pot to avoid burning.
- Step 3
Cool the jam in the fridge, it will thicken upon cooling.
- Step 4
If using True Scoops ice cream, follow the True Scoops directions, mixing half and half together with the ice cream mix. Otherwise, skip to step 6.
- Step 5
Layer the jam and ice cream mixture in a container. Freeze as directed.
Pancakes
- Step 1
Mix the milk and cider vinegar or lemon juice and let sit for 5 minutes to create buttermilk.
- Step 2
Add the eggs and vanilla extract and whisk until combined.
- Step 3
Place all the dry ingredients in a seperate bowl and whisk to combine.
- Step 4
Add the wet ingredients to the dry ingredients and fold and mix until just combined, about 10-12 folds. Do not overmix; there should be a few lumps in the batter.
- Step 5
Cook pancakes on a buttered griddle or pan set to medium heat, 2-3 minutes. When you notice bubbles appearing on the surface flip and cook on the other side until golden brown.
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Nutrition (per serving)
Nutrition (per serving)
Calories
575.0kcal (28.75%)
Protein
8.3g (16.66%)
Carbs
83.3g (30.3%)
Sugars
50.0g (100%)
Healthy Fat
10.2g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For the ice cream, ensure the jam is completely cooled before layering it with the ice cream mix to avoid melting.
Do not overmix the pancake batter; a few lumps will ensure fluffy pancakes.
Use fresh blueberries for the jam to enhance the flavor.
Serve pancakes with fresh fruit or a drizzle of maple syrup for added sweetness.
FAQS
Can I use frozen blueberries for the jam?
Yes, you can use frozen blueberries. In fact frozen are often better than fresh if you are out of blueberry season.
Can I substitute half and half in the ice cream recipe?
Yes, you can use heavy cream or whole milk as a substitute for half and half.
How do I know when the pancakes are ready to flip?
When bubbles form on the surface and the edges look set, it's time to flip the pancakes.
Can I use a different flavor of ice cream mix?
Yes, you can experiment with other flavors, but vanilla pairs well with blueberry jam.
How long can I store the blueberry jam ice cream?
The ice cream can be stored in the freezer for up to 2 weeks in an airtight container.
Carson Sweezy
(@carsonsweezy)
Food is our common ancestral language. I'm on a mission to Nourish community through food.
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