vendredi 13 janvier 2017

Blueberry Buttermilk Pancakes with Blueberry Maple Syrup







Ingredients
For the Blueberry Maple Syrup
1 cup maple syrup
1-1/2 cups fresh blueberries, divided
1 tablespoon fresh lemon juice, from one lemon
For the Blueberry Buttermilk Pancakes
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
2-1/4 cups buttermilk
4 tablespoons melted butter
1 cup fresh blueberries
Vegetable oil, for cooking
Instructions
For the Blueberry Maple Syrup
Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for ten minutes. Let the syrup cool to lukewarm, then stir in the remaining 1/2 cup fresh blueberries.
For the Blueberry Buttermilk Pancakes


Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.)
Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and place 6-8 blueberries on each pancake. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry maple syrup.

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