Sunday, February 19, 2012

Double Blueberry Pancakes with Blueberry Syrup

2 pints fresh blueberries (about 4 cups)

2 cups granulated sugar

Zest of ½ medium lemon, peeled in long strips

Juice of ½ medium lemon (about 1 tablespoon)

1 ½ cups cake flour

1 teaspoon granulated sugar

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 cup buttermilk

¼ cup butter, melted (1/2 stick)

1 pint fresh blueberries (about 2 cups)

  1. Place 2 pints of the blueberries and ¼ cup of water in a saucepan over medium high heat. Cook until the berries are very soft, about 10 to 15 minutes. Cool this mixture
  2. to room temperature and then puree in a food processor or with an immersion blender.
  3. Place 2 cups sugar, lemon peel and 1 cup water in a sauce pan over medium high heat. Bring to a boil and cook until the sugar is dissolved.
  4. Remove the pan from the heat and carefully take out the lemon zest. Add the blueberry mixture to the syrup in the pan. Bring to a boil and cook until thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Keep the syrup warm while you prepare the pancakes.
  5. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  6. Stir in the eggs and buttermilk.
  7. Stir in the melted butter.
  8. Gently fold the remaining 1 pint of blueberries into the batter.
  9. Ladle the batter onto a hot griddle that has been coated with vegetable oil spray, or into a skillet over medium high heat. Cook until the top bubbles, about 2 minutes, turn and cook for about 2 minutes more.
  10. Serve the blueberry pancakes with warm blueberry syrup.

Servings: 4

Preparation Time: 30 minutes

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