Buttermilk Pancakes with Blueberry Syrup


If you’ve never made pancakes from scratch, you might not realize just how quick and easy it is to put the batter together.

With just a few basic ingredients from your kitchen, it takes only minutes to make them, and the difference in taste, from a store bought mix, is immeasurable. Not to mention, naturally, that in addition to knowing what goes in them, you can customize them to your liking. So, no preservatives. No scary ingredients that you can’t pronounce. Tastes you enjoy. Food you can be proud of~

As an added bonus, while your happily flipping the cakes in your frying pan(s) or on the griddle, you can also have a totally delicious fruit sauce simmering on the stove. What goes really well with pancakes…? Blueberries. Even if it’s not blueberry season, you can most certainly buy them frozen. As well as being a great value, they’re something you can always have on hand during the bitter cold days of winter, and… they taste oh-so-much better than buying what comes imported from fields of countries afar.
 

As luck would have it, I had a stash of local berries that I’d frozen from last year. With very little time and effort they made such an amazingly fresh tasting sauce… it was indeed hard to tell they had come a long winter’s rest in my freezer.

Ready to start flipping….???

Buttermilk Pancakes with Blueberry Syrup

You can of course make these using only white flour, but why not add some more taste, interest and nutrition while you’re at it? Even subbing in 1/4 cup of whole wheat flour, oat flour or oats, will make a difference. Makes 8 med size ‘cakes’ and the recipe can easily be doubled.

Ingredients:
1 cup all-purpose flour (sub in 1/4 cup of oat flour, oats or whole wheat flour)
1 TBSP sugar (use 2 if you like them to be really sweet)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
large pinch cinnamon (or a few fresh gratings of nutmeg)
1 1/4 cups buttermilk
2 TBSP extra virgin olive oil (or melted butter if you prefer)
1 large egg, at room temperature 
 
Preparation:
Combine all dry ingredients in a large bowl and set aside.
 
In a medium bowl, whisk together buttermilk, butter/oil and the egg.
 
Add the wet ingredients to the dry, and lightly combine the 2, only until mixed. (Just like muffins, over mixing will give you a tough, rubbery final product.)
 
Using a ladle or small measuring cup, portion out 1/4 cup of the mix, onto a fry pan that’s been heated over medium heat, and greased with oil/butter/cooking spray.
 
Pan fry until bubbles appear on the top surface, and gently flip over to cook the other side – it should take about half the time to cook. (Mind your heat as you get halfway through the batter – you may need to turn the heat down to avoid burning!)
 
Keep the pancakes warm in a low oven (200º) until all are ready; while you’re making the pancakes, put the sauce together. It can happily stay warm on the stove until you’re ready to serve. To really make them pretty, dust with a little icing sugar when serving~
 
Blueberry Syrup:
1 cup frozen blueberries
2 tsp maple syrup or honey
2 tsp fresh orange or lemon juice
 
Combine all in small pot over medium heat, simmering until the berries just start to
pop – this should only take several minutes. The sauce will not be thick, but natural and lovely, soaking deliciously into the pancakes.
 

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