Blueberry Pancakes with Buttermilk Syrup

Blueberry Pancakes with Buttermilk Syrup

Blueberry Pancakes with Buttermilk Syrup


24-30 Pancakes

1½ cups all purpose flour       
1½ cups whole wheat flour       
¼ cup sugar                 
1 tsp salt               
3 cups milk
4 eggs
¼ cup canola oil
2 Tbsp Rumford’s baking powder
2 cups fresh blueberries
               

In a large bowl, mix the flours, sugar and salt. Add the milk, eggs, and canola oil and mix well.  Batter should be smooth, not too thick. Add baking powder and whisk well. Do not stir again.  Gently ladle batter from the bowl onto a hot griddle. Sprinkle on fresh blueberries and cook until pancakes bubble, then turn over.

Serve with Buttermilk Syrup.


Buttermilk Syrup
3 Cups

1½ cups butter               
1½ cups buttermilk               
3 cups sugar                         
1 tsp vanilla
3 tsp baking soda

In a large, non-reactive saucepan, place the butter, buttermilk and sugar. (Make sure it is large, as this syrup will grow when you add the vanilla and soda). Bring to a boil, stirring constantly.  Remove from heat and whisk in the vanilla and soda. It will foam dramatically.

Keep syrup warm on XLO Low. Store any leftover syrup in the refrigerator.