A midwinter lazy Saturday morning. What’s better than pancakes. Blueberry pancakes especially and since it’s National Blueberry Pancake Day. Also a good time to consider developing or freshening breakfast and brunch menus. Think custom-sized or acrylics for maximum creativity—while LED Boards are a “must-have” at quaint bistros and coffee shops. The Menu Shoppe has it covered….here’s our weekend comfort food “finds“.
Classic Blueberry Pancakes with Blueberry Syrup
1 (6-ounce) basket blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water
for the pancakes
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
To make the pancakes: combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
To make the blueberry maple syrup: put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.
1/2 cup quick-cooking oats
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
1/2 teaspoon lemon juice
1/4 cup ground pecans
1/2 cup fresh blueberries or frozen blueberries
In a mixing bowl, combine the flour, oats, brown sugar, baking powder and salt. Combine the milk, egg, oil and lemon juice; stir into dry ingredients and mix well. Fold in pecans and blueberries. Let stand for 5 minutes. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. allrecipes.com/recipe/blueberry-oat-waffles
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!
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