Sunny's Candy Bar Pancakes with Scary Blueberry Syrup
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- Kosher salt
- 2/3 cup milk
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 4 tablespoons butter, divided into 4 equal pats
- 1 regular-size candy bar or equivalent (Butterfinger or Snickers preferred), crushed or chopped
- Scary Blueberry Syrup, recipe follows
- Scary Blueberry Syrup:
- 2 pints blueberries, picked through and SCARY ones sent to the grave
- 1/2 cup sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup maple syrup
- Kosher salt
Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup.Scary Blueberry Syrup:
Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm. Makes 1 1/2 cups.
Recipe courtesy of Sunny Anderson, 2012