Tuesday Blueberry Perfect Pancakes (with Recipe!)
I can’t believe we’ve already been back home here in the Netherlands for over a week! Everything feels like such a blur with work, jetlag, and 3 more wins for the National Dutch Foetball team! Some mornings I need some incentive to get out of bed and since I just spent 4 weeks in the US not cooking I’ve been feeling a bit out of practice. I’ve also been craving blueberry pancakes around the clock. If it were just once, I’d let it go but it seems nonstop that I’ve been thinking about blessed blue berry pancakes! Long gone is my low carb diet that I was adamant about keeping before I left on our trip to visit family. Well if I’m going to be bad, I might as well:
Bad to the BlueBerry Pancakes and Syrup Recipe
These are not your easy pour thin pankcake batter mix. These are light and fluffy, buttery, melt in your mouth with a fruity, blueberry citrus after taste! Best made for the whole family or visiting friends.
Blue berry Syrup
- 3 cups of blueberries (rinsed clean)
- 1 cup of water
- 1 cup of sugar
- 1 ripe lemon (washed well)
Toss blueberries and water in a small sauce pan and begin to warm on medium high heat. If you have a masher, mash those berries! If not, you can improvise with a fork. Let simmer for 15 min continually stiring.
Grate the lemon with a grater. I normally start getting my pancake batter together at this point.
The next part really depends on personal preference. If you don’t mind your blueberry syrup being chunky with real pieces of blueberry in it, go ahead and toss in the lemon peal you grated and cup of sugar and give a stir.
If you want a smoother consistency, once the 15 min is up use a hand sieve to take out the large pieces of blueberries and set aside.
Cut, and squeeze in half the lemon. You can also juice this to avoid the lemon seeds falling in.
Let it simmer on low until it’s a nice thick texture. Let it cool and pour into a mason or air tight jar. Keep up to a month in the fridge or 3 months frozen. Don’t forget to leave some aside for your pancakes!
Fluffy in your face Blueberry pancakes
- 2 cups of all-purpose flour
- 1/4 cup of sugar
- 2 tbs of baking powder
- 1 teaspoon os falt
- 2 eggs
- 1 and 1/2 cups of milk or buttermilk
- 1/4 cup of vegitable oil
- 1/2 cup of butter or margerine
- 1/2 cup overflowing of blueberries (rinsed clean)
In a large mixing bowl mix all the dry ingredients together. Combine the eggs, milk, oil, and butter. Use a hand mixer or stir well with a hand whisk. Add in the blueberries and stir again. If you pulled out the blueberries from the syrup, this is a great time to add them in as well!
Pour by 1/4 cup full on to a hot pan or pancake griddle. It’s thick batter, so you’re going to need to use the back of a spoon and rub around once to form a nice circle. After small bubbles start forming it’s time to flip! Cook until the other side if golden brown.
Serve warm with butter and topped with yummy blueberry syrup! You’ll thank me!
Love notes for Melody Rae
Filled Under : My Life style