Try this tasty pancake recipe complete with home made syrup.

January 28th has been deemed fit for blueberry pancakes for a king. And on a cold winter’s day when snow and ice grip most of the United States, it seems like a very sensible idea to hang about in pajamas and munch on something tasty and blue for breakfast.

These two recipes I have had for a very long time and find they work perfectly wonderful for making a nice simple breakfast, especially when paired with crispy bacon or plump breakfast sausages and a glass of freshly squeezed orange juice. Who could hope for more on any winter morning or lazy weekend brunch?

The syrup for these is not the transparent, artificially flavored type you might buy bottled at the grocery, dripping with artificial blue and not even the slightest trace of a real berry. In fact, it is kind of like a sauce, but it does serve as a thick syrup and has syrupy character to it. It’s just a bit chunky, and I like it exactly like that.

When choosing berries for the syrup as well as the pancakes, I do prefer smaller berries as they have the best flavor, I think, rather than the overly large ones you might occasionally see. If you can find wild blueberries, which are very small, so much the better. Being frozen isn’t going to harm your pancakes or syrup in any way since they are cooked.

The sauce in the syrup is really quite simple, and the batter for the pancakes really is a simple yet delicious buttermilk hotcake. When adding the berries to the pancake batter, it is best if they are rinsed off, especially if they have been frozen, since the excess juice from those can stain your batter. No need to dry them- in fact, one of the ways I keep berries inert when baking them in quick breads, muffins or pancakes like these is to toss them with a bit of the pancake flour. What happens after is that once you get the wet batter set up and the floured berries folded in, the flour will make the berry adhere to the surrounding batter rather than sink straight to the bottom of it like a rock. And pancakes may indeed be flat, but you really don’t want the first dips of batter to be light on blueberries and the last batter in the mixing bowl to be one solid mass.

When mixing your batter, you really just want to stir it gently until it comes together and not whisk it or overbeat. This keeps the pancakes more tender. The same trick also applies when you are making biscuits and muffins as well as quick breads, so keep this tip in mind to improve your baking overall.

I do hope you enjoy! These really are easy to make and a good item to help teach children who are old enough to begin cooking some basic skills in the kitchen. Smaller children may just want to watch, and supervise the making of tiny “baby” pancakes especially for them. All experience will help them grow as experienced cooks in the end, hands-on or not. Make your breakfasts a family activity and come to the table and enjoy.

~Sue

Blueberry Pancakes

Ingredients:

• 1 1/4 cups flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons oil

• 1 cup fresh blueberries or 1 cup thawed frozen blueberries, rinsed and stems removed

Method:

1. Prepare syrup before making pancakes and set aside (see recipe below).
2. In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
3. In a separate small bowl, beat together eggs, buttermilk, and oil.
4. Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
5. Fold in blueberries.
6. Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
7. Add batter about 1/3 cup at a time, but do not crowd.
8. Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
9. Remove to a platter and keep warm till the rest of the pancakes are finished.

10. Serve with blueberry syrup and butter, if desired.

Time: 25 minutes

Yield: 8 (4-inch) pancakes

Syrup for Blueberry Pancakes

Ingredients:

• 1 pint fresh blueberries or 1 pint frozen blueberries, rinsed,stems removed (thaw frozen berries)
• 1 cup sugar

• 1/4 cup water

Method:

1. Place ingredients in a small saucepan and stir well.
2. Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.

3. Can serve warm or cool.

Time: 15 minutes

Yield:  2-1/2 cups

You might also like:

Baked Apple French Toast Casserole

German Apple Pancake

Dutch Baby

Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home