Breakfast

Blueberry Pancakes

December 17, 2015

 I’m serious—whoever convinced people that eating cake in the morning was acceptable is an absolute genius! And it wouldn’t be #BreakfastWeek without the ever-classic shortstack! Hope you enjoy these sultry blueberry pancakes topped with a blueberry compote and a reduced maple syrup glaze.

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Start by adding the dry ingredients into a large mixing bowl. Add 1 cup all purpose flour…

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…2 tbsp white granulated sugar…

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…1 tsp salt…

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 …1 tsp baking powder, 1 tsp baking soda…

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 …and 1/2 of a skinned vanilla bean.

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Finish it off with the zest of half a lemon.

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Give the dry mix a good whisk, before adding the wet ingredients.

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Next add 1 egg…

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…1 cup whole milk (may need less or extra depending on consistency)…

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…and 3 tbsp melted butter.

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Whisk for 2-3 mins, or just until the lumps are smoothed out.

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Add in 3/4 cup blueberries.

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Give this a few mashes to open up the berries slightly, and then mix into the batter.

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Grease a skillet on high heat with a small amount of oil or butter and ladle in the blueberry pancake batter. You can make these any size you like.  

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Cook on each side until they are a nice golden brown.

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Repeat process for desired amount of pancakes.

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 I topped my short stake with a few pads of butter…

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…and a simple blueberry compote—made by reducing 1 cup blueberries, 1/2 cup rum, 1 cup water, and 1/2 cup sugar in a small sauce pan over medium heat.  Cook until the blueberries become nice and syrupy.

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Top that with some reduce maple syrup—made my reducing 1 cup maple syrup on high heat for 7 minutes.

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All that’s left to do is enjoy! 

 

[amd-zlrecipe-recipe:64]
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