Recipe courtesy of Christina Deyo and Janette Barber

Janette's Buckwheat Blueberry Beer Pancakes with Blueberry Syrup

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Syrup:

1 cup fresh or frozen blueberries

3/4 cup sugar-free blueberry jam

2 tablespoons blackberry brandy

1 tablespoon maple syrup

2 tablespoons lemon juice

Pancakes:

1 cup light beer

1 egg white

1 tablespoon honey

1 teaspoon vanilla extract

1 cup buckwheat pancake mix

1 cup fresh or frozen (do not defrost) blueberries

Directions

  1. To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm.
  2. To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries.
  3. Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup.
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