Buttermilk Pancakes with Blueberry Syrup
All of my friends think that you have to have pancake mix to make pancakes. I call this successful marketing by the makers of the mixes. Pancakes are so easy to make and are lighter, fluffier, and more tender when made from scratch. They only take about five minutes extra to make, so forget the mix and see how pancakes are really supposed to taste.
Recipe information
Yield
serves 4
Ingredients
Syrup
Pancakes
Preparation
Step 1
To prepare the syrup: Place the blueberries, water, and sugar in a small saucepan over medium-high heat for 10 minutes, or until it just begins to boil. Decrease the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Step 2
Meanwhile, prepare the pancakes: Melt the butter and set it aside to cool. Place the vinegar in a liquid measuring cup and add enough milk to make 1 cup. Place the milk and eggs in a large bowl and whisk until thoroughly combined. Add the cooled butter and mix well. Add the flour, sugar, and baking powder and stir until smooth.
Step 3
Heat a nonstick griddle or skillet over medium heat. Pour a small amount of oil on a paper towel and rub it over the pan. Pour 1/4 cup of batter at a time onto the griddle, leaving at least 2 inches between the pancakes to allow for spreading. Cook for 3 to 5 minutes, or until the edges are dry and the pancakes are golden brown underneath. Turn the pancakes over with a spatula and cook for 1 minute, or until light brown.
Step 4
Serve the pancakes with the blueberry syrup on the side.
Kitchen tip
Step 5
You will notice that whenever there is vinegar in a recipe we use either white wine vinegar or rice vinegar. We think they are interchangeable and use whichever one we happen to have in the cabinet. Regular distilled vinegar also works, but rice or white wine vinegars have milder flavors and aromas. Besides, we have a problem using something in our food that our mom uses to wash windows.
