Wednesday, September 26, 2012

Homemade Buttermilk Pancakes w/ Blueberry Maple Syrup

Homemade Buttermilk Pancakes w/ Blueberry Maple Syrup
Pancakes are just a part of life no child should go without, especially if you come from a family that has their own recipe that has been handed down from generation to generation. The powers of a properly made pancake are endless. Whether your having a few pancakes in the morning to start off your day or having some at the end of a long evening to soak up some of your alcohol, pancakes are without a doubt a great meal in and unto themselves.

Today (September 26th) is National Pancake Day and we figured that everyone deserves to have a recipe that didn’t come off the back of a box in their arsenal. Now you can either try out our Vanilla Bean Blueberry Syrup which doesn’t take long to make at all and is delicious enough to bring you back for seconds and thirds or you can go it alone and stick to your store bought brand that won’t ruin anything, the choice is yours.

Regardless of what you put on your pancakes, take the time and enjoy making these with your
(Click Read More for the entire recipe)
For the Syrup:
1 cup maple syrup
1 vanilla bean, split lengthwise
1 pint fresh blueberries

For the Pancakes:
1 ½ cups all-purpose flour
½ cup finely ground cornmeal
3 TBS granulated sugar
2 tsp baking powder
½ tsp salt
Pinch of grated nutmeg
2 ¼ cups well-shaken buttermilk
2 large eggs, beaten
1 TBS vegetable oil, plus more for greasing
Unsalted butter, for serving

Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat.
Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld.
Remove the vanilla bean before serving.

Make the pancakes:
Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl.

In a separate bowl, whisk the buttermilk, eggs and oil.
Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
Heat a large nonstick skillet or griddle over medium heat.

Add enough oil to grease it lightly and leave a film on the bottom of the pan.
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan.
Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes.
Repeat with the remaining batter.
Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish.
Serve topped with the berry syrup, butter and confectioners' sugar.

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