I’ve really been in a pancake mood lately. This morning, I wanted blueberry pancakes. I love blueberries in every shape and form. Blueberry pancakes always means blueberry syrup as well. So here is my recipe for one of my favorite breakfasts.
4 cups blueberries, fresh or frozen
1 tsp. lemon zest
3 cups water
3 cups sugar
1 tsp lemon juice, fresh
In a saucepan with a wooden spoon, crush the berries slightly. Add the lemon zest and 1 cup of the water and over med heat bring the mixture to a simmer. Reduce to low and cook for about 5 min. Then using the wooden spoon, mash mixture as much as possible. Add the sugar and the rest of the water and stir to mix. Bring to boil, stirring constantly till sugar is dissolved. Continue to boil, without stirring, until the syrup reaches 260 degrees on a candy thermometer. Remove from heat and add the lemon juice. Stir mixture. Allow to cool slightly and then add a handful of whole berries and stir slightly. Serve warm over blueberry pancakes. Store any leftover syrup in the refrigerator.
3 1/2 cup flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup sugar
1 stick butter, melted (allow to cool before using)
1 cup milk (if you want thinner pancakes, add a little more)
1 tsp. vanilla
1 cup blueberries, fresh or frozen (if using frozen, allow them to thaw before using)
In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, lightly beat the eggs and then whisk them into the dry mixture. Combine the milk, butter and vanilla. Whisk this into the flour and egg mixture. The batter will be thick, if you want thinner pancakes, add a little more milk till it is the consistency you want. Toss blueberries with a couple of tablespoons of flour. Add berries to batter and stir to mix.
Heat griddle and spray with cooking spray. When a drop of water skittles across the griddle, it is ready. Pour batter onto griddle, making pancakes the size you want. Cook until bubbles form on the tops of the pancakes and the edges look cooked. Flip and cook other side. Serve immediately with blueberry syrup and butter.