Patti, Zach, Molly and Maggie's mom
Ever since watching Bobby Flay's program, Throwdown, the other night where he challenged Clinton Street Baking Company in NY to a Blueberry Pancake battle, I have had a hankerin' for blueberry pancakes. This morning for breakfast we tried this buttermilk pancake recipe and I added 2 cups of blueberries and whipped up some cinnamon honey syrup. Zach had his pancakes just about finished before I could sit down and eat mine. Even Molly had a little taste (minus the syrup... she's watching her figure) and she thought these were scrumptious too!

Buttermilk Pancakes (makes about 6 pancakes)

1 1/2 cups all-purpose flour
1 tablespoon and 1 1/2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1/4 cup milk
1 egg
2 tablespoons and 2 teaspoons butter, melted
2 cups blueberries, if you like

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, egg and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly buttered griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle. Sprinkle blueberries on top of pancake if you like. I don't add to them to the batter because if the berries burst, you'll get blue pancakes. If you don't mind blue pancakes, then by all means, toss them in the batter. Pancake will be ready to flip when the batter starts to look dry around the edges and gets little bubbles. Brown on both sides and serve hot.

Cinnamon Honey Syrup

1/2 cup honey
1 stick of butter
1/4 cinnamon

While pancakes are cooking, place all ingredients into a saucepan and heat until butter is melted and honey is warmed. Serve warm over pancakes.

God bless,

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