Buttermilk Pancakes with Blueberry Syrup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 104
- Dietary Fiber
- 2
- Sugar
- 61
- Protein
- 11
- Cholesterol
- 112
- Sodium
- 596
- Total: 35 min
- Active: 35 min
Ingredients
3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows
Blueberry Syrup:
1 1/2 cups real New York State maple syrup
1 cup blueberries
Directions
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
Blueberry Syrup:
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.