Sunday, January 25, 2009

Pancakes with Blueberry Syrup

I also got blueberries for $1/pint which is awesome. I'm not a huge fan of plain blueberries, but love them in pancakes, muffins, fruit salads, etc. I was planning on making blueberry pancakes yesterday morning, but remembered having blueberry syrup as a child and thought I'd try make some from scratch. It was super easy and turned out great!

Ingredients for Blueberry Syrup:
1 pint blueberries
1/4 cup water
1/2 cup white sugar
1 tbsp. lemon juice

Ingredients for Pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter

Directions For Blueberry Syrup:
1. Wash and pat dry (with a paper towel) the pint of blueberries and then put them in a saucepan on the stovetop.
2. Add 1/4 cup of water and 1/2 cup of sugar.

3. Bring to a boil and then reduce and simmer for 10 minutes, stirring occassionally.

4. Let cool for a few minutes and then put in food processor until you reach the consistancy desired.
5. Add 1 tbsp of lemon juice.

Directions For Pancakes:
1. In a large bowl, mix together the flour, baking powder, salt and sugar.
2. Pour in the milk, egg and melted butter.
3. Mix until smooth.
4. Ladle about 1/4 cup onto a hot griddle. (You can also use a frying pan or whatever on the stovetop if you don't have a griddle.)

The easy way to tell when to flip pancakes is when they start to bubble and pull up on the sides. This is what they'll look like:

I absolutely loved yesterday's breakfast!! I actually double the pancake recipe and froze them between pieces of wax paper to have handy for quick breakfasts during the week. The blueberry syrup also freezes well.

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