Thursday, March 05, 2009

Cakey Buttermilk Pancakes with Blueberry Syrup

I was attracted to this recipe because the batter could be made 12 hours in advance. So this morning before work I made the batter and threw it in the refrigerator. The syrup is super-easy to make too - I used some frozen blueberries, syrup, cook for 2 minutes, strain, ta-da! Tastes just like my favorite blueberry syrup at IHOP.

Now, the pancakes. I Hated the pancakes. They're very eggy. They have a significant egg taste. And as you probably know by now, I like eggs, but I do not like when things that are not eggs taste like eggs. Oh also I didn't cook them in butter (just nonstick cooking spray) but that wasn't the issue. I would not make these again (I'll defer to my mom's recipe), but I would definitely make the syrup again!


Cakey Buttermilk Pancakes with Blueberry Syrup
Ask Aida on Food Network

1 1/4 cups all-purpose flour
1 1/4 cups well-shaken buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
Blueberry Maple Syrup, recipe follows

In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.

Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.

Yield: 16 small pancakes

Blueberry Maple Syrup:

3 cups blueberries
1 cup maple syrup

Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.

Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.

Yield: 3 to 4 servings

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