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Recipe courtesy of Sunny Anderson
Sunny's Candy Bar Pancakes with Scary Blueberry Syrup
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 412 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 38 mg
- Sodium
- 412 mg
Ingredients
Scary Blueberry Syrup:
Directions
- Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
- Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
- 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:
Yield:
1 1/2 cups
- 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.
