Buttermilk Pancakes With Blueberry Maple Syrup

Buttermilk pancakes with blueberry maple syrup is just what your kids will order up on a cold winters morning.  It was -11 degrees in Denver so my daughter went and found this delicious recipe for blueberry maple syrup on the internet from Aida Mollenkamp.  I think your kids will love the rich purple color of the syrup and how it melts into the buttermilk pancakes.  We had about 1/2 the syrup left over so I saved it in the refrigerator and reheated several days later.  The syrup still tasted great and we had a repeat pancake day.  These pancakes are made with whole wheat white flour  from King Arthur which will give you the fiber you are looking for in the morning but with out the heavy whole wheat taste.

Buttermilk Pancakes With Blueberry Maple Syrup:
Pre-Heat Griddle or Pan:  Medium High
Makes:  12 medium sized pancakes

Buttermilk Pancakes:
2 cups whole wheat white flour (King Arthur's) or all purpose flour
1 cup buttermilk (1% milk fat)
1 cup none fat milk
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs
Canola oil for the griddle or pan

1.  In a large bowl, beat the buttermilk, milk and eggs together.  Add the salt, baking powder, sugar and flour to the buttermilk mixture and mix until all ingredients have been incorporated. If the batter is too thick add a few more tablespoons of buttermilk.  If the batter is too thin add a few more tablespoons of flour.

Buttermilk Pancake Batter

2.  Grease your hot griddle or pan with canola oil.  When the oil is hot but not burning ladle 1/8 cup of the pancake batter onto the griddle for each pancake.  Cook the pancakes until there are little bubbles covering the top of the pancakes.  Then flip the pancakes and cook until golden brown.  Repeat with the remaining batter.  Serve pancakes hot with the blueberry maple syrup.


Blueberry Maple Syrup:

Makes:  6 servings

3 cups fresh or frozen blueberries
1 cup real maple syrup

1.  In a small saucepan on medium high heat cook 1 1/2 cups blueberries with the maple syrup until the syrup begins to boil.  Lower the heat to medium and cook for two more minutes.  Remove the syrup from the heat.

2.  Mash the blueberries with the back of a spoon or blend them up with a hand mixer for 30 seconds.  Then add the remaining 1 1/2 cups of blueberries to the syrup.  If the blueberries are frozen you might want to return the syrup back to the stove to reheat it for several minutes.  Serve hot over pancakes, waffles or french toast.  (If you have syrup left over you can refrigerate it up to 4 days.  Reheat the syrup and serve).

Blueberry Maple Syrup

Buttermilk Pancakes With Blueberry Maple Syrup