Name: Gossip-Worthy Sunday Pancakes with Blueberry Syrup
Cook time: 45 min
Ingredients: 2 cups frozen wild blueberries (8 ounces); ⅓ cup honey; 1 cup water; 1 tablespoon tapioca starch; 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon); 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; 1 teaspoon kosher salt; 2 tablespoons sugar; 2 eggs; 1¾ cups buttermilk; 1 teaspoon vanilla extract; 4 tablespoons unsalted butter (melted and cooled); 2 tablespoons unsalted butter (for cooking pancakes)

Make the Blueberry Syrup:
In a medium saucepan, combine the blueberries, honey, and water, and bring to a boil.
Reduce the heat to maintain a simmer and cook for 10 minutes.
In a small bowl, whisk together the tapioca starch and lemon juice, then stir this mixture into the blueberries until thickened.
Set aside.
Prepare the Pancake Batter:
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, and sugar.
In a separate medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter.
Stir the wet ingredients into the dry ingredients, mixing until just combined.
The batter should be slightly lumpy.
Cook the Pancakes:
Heat a griddle or large nonstick skillet over medium-low heat and melt 1 tablespoon of butter.
Use a ⅓-cup measure to ladle batter onto the pan, forming pancakes.
Cook until bubbles rise and the edges set, then flip and cook for 2 more minutes until golden brown.
Repeat with the remaining batter, using the second tablespoon of butter as needed.
Serve:
Serve the pancakes warm with the blueberry syrup.

Gossip-Worthy Sunday Pancakes with Blueberry Syrup

Equipment

Ingredients

For the Blueberry Syrup:

For the Pancakes:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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