Sunday, January 23, 2011

Blueberry Whole Wheat Pancakes with Blueberry Syrup

Here was our next breakfast for supper adventure. Even though the hubby whined that we had pancakes last week, he still ate quite a few of them and my picky eater 3 year old ate 5 of them and wanted more!! The syrup was wonderful, but I love flavored syrups! I would definitely recommend making the syrup ahead of time though if you are looking for a quick meal. That was more time consuming then I thought that it would be. Worth it, but time consuming! Also, I found that the pancakes took longer to cook on the first side then the 2 minutes that they say to cook them, so keep an eye on your pancakes...

Blueberry Whole Wheat Pancakes with Blueberry Syrup
(recipe found on

2 cups buttermilk
3 large eggs
6 tablespoons (3/4 stick)unsalted butter, melted and cooled
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 tablespoons sugar
2 cups blueberries, picked over

Blueberry Syrup

6 cups blueberries, picked over
3 cups sugar
1/2 lemon, zest removed in strips with a vegetable peeler
1/8 cup fresh lemon juice

In a bowl, whisk together the buttermilk, eggs and butter. (Make sure your butter is cooled - I had some chunks in my batter that I had to fish out due to it being too warm...) In a large bowl whisk together the flours, wheat germ, salt, baking powder, baking soda and sugar. Add the buttermilk mixture and whisk batter until just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Pour batter onto the griddle by 1/3 cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries and cook the pancakes for 2 minutes on each side or until they are golden. Transfer pancakes as they are cooking to a warm place. (I mixed my blueberries right in with the batter, I didn't want to take the time to sprinkle each pancake with them...)

Syrup Directions

In a large saucepan combine the blueberries and 3/4 cup water, bring the mixture to a boil and simmer it, covered for 10 minutes. Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. (I don't have a sieve, so I just left the chunks in it... It didn't seem like there was that many chunks at the end anyhow!)

In the pan, cleaned, combine the sugar, zest and 1 1/2 cups water. Bring the mixture to a boil, stirring until the sugar is dissolved and boil it, uncovered, until a candy thermometer registers 200 degrees. Discard the zest, add the blueberry mixture and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth and stir in the lemon juice. Pour the syrup into glass jars with tight fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream.

(I halved the syrup recipe and still had plenty for the pancakes with a lot left over to keep in the fridge for later. I may just have to try it on ice cream! YUMMY!!)

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