Friday, July 3, 2015

Blueberry Buttermilk Pancakes!

 
 
I love to add blueberries to just about anything and they are so good and fairly inexpensive right now!   I really love them for breakfast so these "Blueberry Buttermilk Pancakes" served with a "Blueberry Syrup" are one of my favorite breakfasts.  If you have overnight guests, treat them to these and they will be so happy!   Here is what you will need:
 
2 eggs
2 cups all-purpose flour
3 Tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups buttermilk
1/4 cup vegetable oil
1 tsp. vanilla extract
additional vegetable oil for frying
1 cup blueberries
 
Blueberry Syrup
1 cup blueberries
1 cup sugar
1 cup water
2 Tbs. cornstarch
1Tbs. butter
 
Beat the eggs in a bowl with an electric mixer until frothy.  Add the flour, sugar, baking soda, baking powder, salt, buttermilk, vegetable oil and vanilla.  Beat just until mixed and fairly smooth.  Don't over beat the batter or it will make tough pancakes. 
 
Heat some oil on a griddle or large flat bottomed frying pan to medium heat.  It's ready when a little water dropped on it pops.   Drop about 1/3 cup of batter for each pancake.  After I drop them I go back and sprinkle with the blueberries right on top of each pancake.    This keeps the batter from getting streaky and blue and also you can get a uniform amount of berries in each pancake.  When bubbles start to form on top, flip the pancakes over and cook until brown, about 2-3 more minutes. Remove to a warm plate to keep warm. 
 
To make the blueberry syrup, in a medium saucepan combine water, sugar, and cornstarch and bring to a boil.  Add blueberries and simmer for 10 minutes or unti they burst.  Add the butter and whisk until melted. Serve over the pancakes with butter. 
 
These are also great with just maple syrup, if you don't want to make the blueberry syrup.  They are scrumptious either way! 
 
 
 



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