Friday, July 20, 2012

Buttermilk Pancakes with fresh Blueberry Syrup

Buttermilk Pancakes with fresh Blueberry Syrup


The boys and I picked blueberries the other day.  One of my favorite summer activities is picking berries.  The kids get to eat fresh berries right off the bush and I get to stock my freezer with delicious, wholesome food for the rest of the year.  Something I make throughout the year with the berries I freeze is blueberry "syrup".  It's not really syrup, but we use it for pancakes and waffles.  This morning I made buttermilk pancakes with fresh blueberry syrup, a favorite of my boys:) It couldn't be more simple to make.

Buttermilk Pancakes:

2 c ap flour
1 1/4 t baking soda
3/4 t baking powder
1 t salt
2 eggs, unbeaten
2 c buttermilk
1/4 c butter, melted

Mix dry ingredients in a med bowl.  Add remaining ingredients and mix lightly, batter should be thick and lumpy.  Drop spoonfuls onto a hot, buttered griddle and spread out a little with the spoon.  Flip when the edges are browned and bubbles form on top.


Blueberry Syrup:

2'ish c fresh or frozen blueberries (no need to thaw if using frozen)
1/4-1/2 c sugar
splash water
1-2 T fresh lemon juice
2 t cornstarch

This is very much a throw in the pot/no measuring required recipe, it's pretty tough to mess up.  The quantities I listed are very much a guesstimate, you can adjust to your liking. 

Place blueberries and a splash of water into a med saucepan and turn to med-high.  Add in sugar and lemon juice, stir to coat.  Let this cook while you begin making the pancake batter.  Once the berries have cooked down (5-10m) turn heat to low.  In a small bowl combine the cornstarch and a splash of  cold water to make a runny paste.  While stirring the blueberries add in the cornstarch.  The syrup should thicken right away, give it a good stir and remove from heat.  Add more cornstarch if you want it thicker, or a bit of water if it's too thick. Serve over hot pancakes and enjoy seeing the smiles on your kids faces:)

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