Blueberry Pancakes with Allisons’ Apiaries Orange Blossom Blackberry Honey Butter

Blueberry Pancakes with Allisons’ Apiaries Orange Blossom Blackberry Honey Butter

These blueberry pancakes are a lip-smacking way to fuel your day. Blueberries are very nutritional. Add even more nutrition with Allisons’ Apiaries Orange Blossom Blackberry honey butter as an optional topping. The blackberry flavor that the bees mix naturally into the honey will complement the blueberries.
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Blueberry Pancakes with Allisons' Apiaries Orange Blossom Blackberry Honey Butter
Blueberry Pancakes with Allisons' Apiaries Orange Blossom Blackberry Honey Butter
Course Breakfast
Cuisine Florida
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Blueberry Pancakes
Allisons' Apiaries Orange Blossom Blackberry Honey Butter
Blueberry Compote
Blueberry Cream
Course Breakfast
Cuisine Florida
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Blueberry Pancakes
Allisons' Apiaries Orange Blossom Blackberry Honey Butter
Blueberry Compote
Blueberry Cream
Blueberry Pancakes with Allisons' Apiaries Orange Blossom Blackberry Honey Butter
Instructions
Blueberry Pancakes
  1. Whisk together the pancake mix, milk, and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix).
  2. Gently fold the blueberries into the batter.
  3. Preheat a large sauté pan or griddle over medium heat. Add a small amount of butter to the cooking surface. Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd the cooking surface.
  4. Let the pancakes cook until bubbles start to form in the top of the batter.
  5. Flip pancakes and continue to cook until golden brown and cooked throughout. Repeat process until all the pancake batter is used.
  6. Keep cooked pancakes warm in a 250-degree oven until ready to serve.
Allisons' Apiaries Orange Blossom Blackberry Honey Butter
  1. In a small mixing bowl, combine honey and butter.
  2. Stir ingredients until combined and creamy.
  3. Serve at room temperature.
Blueberry Compote
  1. In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice.
  2. Place the pan over medium-high heat and bring to a simmer while stirring.
  3. Cook blueberry compote for 6 to 10 minutes until thickened.
  4. Transfer blueberry compote to a bowl and add the other 2 cups of fresh blueberries.
  5. Serve at room temperature.
Blueberry Cream
  1. In a medium-sized saucepan, combine blueberries, 3 tablespoons sugar, salt and lemon juice.
  2. Place the pan over medium-high heat and bring to a simmer while stirring.
  3. Cook blueberry compote for 6 to 10 minutes until thickened.
  4. Let cool slightly and puree in a food processor or blender.
  5. Strain blueberry mixture through a sieve and refrigerate until cool.
  6. In a large mixing bowl, whisk cream and 3 tablespoons of sugar until soft peaks form.
  7. Add the blueberry mixture and carefully fold in, making sure not to over-mix.
  8. Serve cold.
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Allisons’ Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad

Allisons’ Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad

Stone crab claws are delicious when served on a bed of orange slices with hearts of palms and an onion and bell pepper garnish. One-fourth cup of Allisons’ Apiaries Orange Blossom Honey added to the sauce gives it an extra bit of Florida flavor that will delight any palate.

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Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Course Salad
Cuisine Florida
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Salad
Cuisine Florida
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Allisons' Apiaries Honey Citrus Stone Crab Claws with Hearts of Palms Salad
Instructions
  1. Crack claws; remove shell and movable pincer, leaving the meat attached to the remaining pincer. Set aside.
  2. In a small saucepan, combine the sugar, vinegar, honey and orange or tangerine juice.
  3. Bring to a boil and cook until thickened to syrup.
  4. Remove from heat, cool and set aside.
  5. Slice hearts of palm into thin strips.
  6. In a bowl, combine the hearts of palm, onions, peppers, orange or tangerine segments, tarragon and spinach.
  7. Dress salad with olive oil and vinegar; toss until moistened.
  8. Serve salad in the center of each plate with stone crab claws arranged around the edge. Drizzle the honey citrus sauce over all and garnish with chopped parsley. Serve extra honey citrus sauce on the side.
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