Whole Grain Pancakes With Wild Blueberry-Maple Syrup
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Blueberry (frozen wild)2 cups
Buttermilk6 tbsps
Wheat Germ2 tsps
Vanilla Extract2 tsps
Ground Cinnamon2 tbsps
Butter (1/4 stick)Directions:
1
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes
2
Cool to lukewarm
3
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick)
4
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat
5
Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds
6
Cook pancakes until brown and cooked through, about 2 minutes per side
7
Transfer to plates
8
Repeat with remaining butter and batter
9
Serve with syrup
10
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes
11
Cool to lukewarm
12
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick)
13
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat
14
Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds
15
Cook pancakes until brown and cooked through, about 2 minutes per side
16
Transfer to plates
17
Repeat with remaining butter and batter
18
Serve with syrup