Friday, December 20, 2013

Buttermilk-Blueberry Pancakes with Berry Good Maple Syrup


1 cup pure maple syrup
1 cup fresh blueberries
Pour the syrup and blueberries into a saucepan and heat to a boil. Reduce the heat and simmer until the sauce is thickened and the blueberries begin to burst, about 10 minutes.  Reduce the heat to very low to keep the syrup warm.

2 cups pastry flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon table salt
2 large eggs
1 cup buttermilk
½ cup milk
1 tablespoon honey
1 teaspoon pure vanilla extract
½ to 1 cup blueberries
Confectioners’ sugar

Stir the flour, baking powder, baking soda and salt in a large bowl.  In a separate bowl, whisk together the eggs, buttermilk, milk, honey and vanilla.  Whisk the wet ingredients into the dry ingredients until smooth.         

Heat a griddle (or large non-stick skillet) over medium high heat.  Ladle batter onto the griddle to form 4-inch pancakes.  When the pancakes are just set, sprinkle with a few blueberries. Cook until the pancakes are golden on the bottom, about 3 to 4 minutes. Flip and cook until the second side is golden, about 2 minutes more. (If you are cooking the pancakes in batches, keep warm in a 200° oven or warming drawer.)

Serve the pancakes with a ladleful of syrup and garnish with a few extra fresh blueberries. Sprinkle with confectioners’ sugar.

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