Gossip-Worthy Sunday Pancakes
If Sunday is God’s day, then God clearly wants us to partake in boozy brunch activities and gossip about everyone we know. He also clearly wants us to nosh on pancakes that soak up all the rosé and liquor so that we don’t waste a sick day on Monday. Every breakfast table demands a pancake, and while they come in all shapes, sizes, and preparations, these are the ones that will have you bidding adieu to Jenny Craig and saying hello to layering season. I also can’t believe I’m saying this, but maple syrup is completely optional, much like my dignity after a late-night rager at a local dive bar (which we’ll surely be discussing at any brunch with pancakes).
Ingrediënten
- FOR THE BLUEBERRY SYRUP
- 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
- FOR THE PANCAKES
- 2 cups all-purpose flour
- 1½ teaspoon 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, plus 2 tablespoons unsalted butter for cooking the pancakes
Instructies
- First 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 to combine.
- Remove the blueberries from the heat and add the tapioca starch mixture.
- Stir to combine until the sauce thickens.
- Set aside.
- Make the pancakes: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and sugar.
- In a medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter to combine.
- Stir the wet ingredients into the dry ingredients, mixing to combine.
- The batter should be a little lumpy.
- On a griddle or in a large nonstick skillet over medium-low heat, melt 1 tablespoon of the butter.
- Using a ⅓-cup measure, ladle the batter into the pan to form 5 pancakes (or as many as will fit in the pan).
- Cook until the edges set and air bubbles begin to rise to the surface, flip, and cook for 2 more minutes, until cooked through and golden brown.
- Transfer the pancake to a plate and repeat with the remaining batter, using the remaining 1 tablespoon butter to grease the pan between batches.
- Serve warm, with the blueberry syrup.
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