Cooking Blueberry Pancakes with Blueberry Maple Syrup



Blueberry Pancakes with Blueberry Maple Syrup

If fresh blueberries aren't in season, you can use frozen berries. There is no need to thaw the berries before folding them into the batter. Substitute other berries, including raspberries, strawberries, or blackberries for the blueberries.
Makes 8 servings
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
4 large eggs
1/4 cup butter, melted and cooled
1 cup blueberries, fresh or frozen
Cooking spray or vegetable oil to coat pan, as needed
2 cups Blueberry Maple Syrup (recipe follows)
1.Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Reserve 3 tablespoons of the flour mixture in a zip-close bag. Make a well in the center of the flour mixture.
2.In a separate bowl, blend the buttermilk, eggs, and butter. Pour the buttermilk mixture into the well in the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
3.Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, add the blueberries to the reserved flour mixture; shake gently until the berries are evenly coated. Fold the berries into the batter. Drop the pancake batter into the hot pan by large spoonfuls (about 1/4 cup). Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
4.Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, another 2–3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
5.Serve the pancakes at once.

Blueberry Maple Syrup

We've strained the syrup for a smooth, pourable consistency. You may prefer to skip the straining step for a more rustic texture, similar to that of a fruit topping. In that case, simply add the maple syrup once the blueberries and their liquid have a soft, jamlike texture.
Makes 2 cups
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup

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