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pancakes recipe, blueberry pancakes

0

30 min

Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

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Time

30 min

Serving

8 persons

Calories

0

Rating

4.00★ (1)

Author: Antonina Blum

Here you have buttermilk pancakes studded with juicy fresh blueberries and topped with a gorgeous deep purple blueberry syrup. They’re like an explosion of intense blueberry flavor. Don’t be tempted to skip the syrup; it only takes a few minutes to make and is definitely the best part!

Ingredients

  • maple syrup: 1 cup (For the Blueberry Maple Syrup)
  • blueberries: 1.5 cup (fresh; divided, For the Blueberry Maple Syrup)
  • lemon juice: 1 Tbsp (fresh; from one lemon, For the Blueberry Maple Syrup)
  • all-purpose flour: 2 cup (spooned into measuring cup and leveled-off)
  • sugar: 2 Tbsp
  • baking powder: 1 Tbsp
  • baking soda: 0.5 tsp
  • salt: 1 tsp
  • large egg: 2 piece
  • buttermilk: 2.25 cup
  • butter: 4 Tbsp (melted)
  • blueberries: 1 cup (fresh; + Vegetable oil, for cooking)

Metric Conversion

Stages of cooking

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  1. Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.

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  2. Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

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  3. Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

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  4. In another bowl, whisk together the eggs, buttermilk and melted butter.

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  5. Add the wet ingredients to the dry.

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  6. And whisk until just combined. The batter will be thick and lumpy.

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  7. Spoon the batter onto a nonstick pan or griddle and top with blueberries.

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  8. When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

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  9. Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!

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History of the Blueberry Buttermilk Pancakes with Blueberry Maple Syrup:

Blueberry pancakes are a classic breakfast dish in the United States, and the combination of blueberries and maple syrup is a match made in heaven. The addition of buttermilk to the batter gives these pancakes a tangy flavor and tender texture. This recipe takes this classic dish to the next level with the addition of a homemade blueberry maple syrup, which adds an extra burst of blueberry flavor to the pancakes.

Tips and Tricks for Blueberry Buttermilk Pancakes with Blueberry Maple Syrup Recipe:

  • Be sure not to overmix the batter. Whisk until just combined, leaving small lumps in the mixture. This will ensure that your pancakes are fluffy and light.
  • Use fresh blueberries for the best flavor in the pancakes and syrup. Frozen blueberries can be used in a pinch, but they will not be as flavorful or juicy.
  • If you don't have buttermilk, you can make a DIY version by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let the mixture sit for 5 minutes, and then use as directed in the recipe.
  • To keep pancakes warm while you make the rest of the batch, place them on a baking sheet in a low oven (around 200В°F). This will prevent them from getting cold before serving.

Tips for Presenting the Dish:

  • Stack the pancakes on a plate and spoon the blueberry maple syrup over the top. Serve with a pat of butter or whipped cream, if desired.
  • Garnish with a sprig of fresh mint or sliced strawberries for an extra pop of color.
  • Serve with a side of crispy bacon or sausage to round out the meal.

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