Blueberry pancakes and blueberry syrup

This past weekend I asked my husband what he wanted for his birthday breakfast. Before he could even answer the Little Witch piped up and said "I WANT PANCAKES!" I don't know about you but when a kid actually asks for something (other than mac & cheese or chicken nuggets) I get all excited and run to the kitchen to make it. Seeing as how it was the Husband's birthday, plain pancakes wouldn't cut it. So the Witch made blueberry pancakes with homemade blueberry syrup.

Believe it or not the syrup is super simple to make and it takes as long to cook as the pancakes take to make. I start the syrup as the skillet is heating for the cakes, and after I've cooked & flipped the entire batch, the syrup is done also! I love to make homemade syrup - its so simple and I know whats in it; a little sugar, no high fructose corn syrup or any corn syrup for that matter, fresh lemon and berries. What could be better, right?

The pancakes are big, thick, fluffy cakes. They get their lift from a LOT of baking powder. The Kitchen Witch HIGHLY recommends investing in a can of Rumford's Non Aluminum baking powder ($3 or so at almost all grocery stores, its in a red can). Regular baking powder has aluminum in it, and while small amounts aren't a health concern, I don't like the metallic taste it leaves. I also don't particularly enjoy the idea of eating aluminum, call me strange. But the non aluminum stuff, its good. You won't get that funky metallic 'baking powder' taste. Well worth the $3!

How cute is this little Witch?? She was really excited for pancakes :)

I've included a lot of helpful tips on making pancakes light and fluffy in the recipe directions. Its taken the Witch a LONG time to learn to follow her own instructions and let me tell you, when I do, I'm so happy!! I resisted over mixing, hard though it was, and we were rewarded with light, fluffy pancakes that any diner would be proud to serve. Homemade syrup was literally the icing on the cake, or in this case the syrup on the pancake. Enjoy!

Blueberry pancakes and syrup
makes 6 servings, 2 (6-8 inch diameter) pancakes each
1 lb frozen blueberries
2.5 cups flour
2 T baking powder (aluminum free preferably)
1T plus 1/4 c sugar, divided
1/2 t table salt
2 eggs
2 cups milk
1 T vanilla
2 T butter melted
1 T lemon juice
rind of lemon in long pieces (opt)

In a large mixing bowl sift the flour, baking powder, 1T sugar and salt together.

In a separate bowl mix the milk, eggs and vanilla. Mix well to incorporate ingredients. Add melted butter.

Reserve 1 cup of the frozen blueberries for the pancakes. Put the remaining bag of berries into a small sauce pan and add 1/4 c sugar, 1/4 c water and the rind of 1 lemon along with 1T lemon juice. Bring to a boil, stir then reduce to a simmer. Allow to simmer uncovered while pancakes cook. (about 20-30 minutes)

Preheat a skillet (cast iron is preferable) over medium heat. Oil pan lightly. Once pan is hot add the milk mixture to the flour mixture and stir to incorporate. DO NOT OVER MIX! A few lumps are fine they will work out in the end. Over mixing develops the gluten in the flour and makes tough rubbery pancakes. Its better to under mix a little than over mix. Batter will start to puff up rapidly as the baking powder is activated by the milk. Batter will also thicken upon standing, resist urge to stir it - the air bubbles again provide lightness to the pancake.

Spoon batter onto hot griddle, about a 4-5 inch diameter spreading it around slightly after pouring. Place about 10 blueberries into each pancake. Cook until golden brown on bottom and dry on edges. Flip cake.



Continue cooking on second side until the bottom is browned. Cooked pancakes can be kept in a 250F oven until they're all cooked. Any leftovers can be frozen with parchment papers between each cake.

Remove the lemon rind from blueberry syrup. Serve with pancakes.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 380.6
Total Fat 8.2 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.3 g
Cholesterol 87.7 mg
Sodium 544.5 mg
Potassium 131.5 mg
Total Carbohydrate 66.7 g
Dietary Fiber 4.0 g
Sugars 22.0 g
Protein 10.6 g