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Tuesday, 2 July 2013

Blueberry Pancakes with Blueberry Syrup

These blueberry pancakes are topped with a delicious blueberry syrup topping, which is so easy to prepare you wonder why you don't make it all the time.  I've posted my pancake recipe previously, but I figured I'd re-post with the blueberry syrup addition.  It's also the time of year when fresh berries are plentiful, making these a great summer choice.  They are nice and light and fluffy and packed with blueberries.  Enjoy!
Mmm... fresh blueberry pancakes drizzled with fresh blueberry syrup

Blueberry Pancakes with Blueberry Syrup
Makes 9 - 12 pancakes

Mix together the wet ingredients:
1 egg
3/4 - 1 cup milk (lactose-free, coconut or almond work great)
2 Tbsp vegetable oil (I usually use canola or an extra light olive oil)

Mix dry ingredients a bowl: (You WANT to mix dry ingredients first in gluten-free baking/cooking or things lump and aren't evenly distributed in your batter)
1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 Tbsp sugar (white or brown works fine)
1 Tbsp baking powder
1/4 tsp salt
1/2-1 tsp cinnamon

Add dry and wet ingredients together and mix gently until it's all combined. There may be some small lumps.

Add to batter:
1 cup blueberries, rinsed and drained
My 2 year old 'sous chef' mixing in the blueberries.

It's good to let your batter sit and rest for 5 minutes, so mix first and THEN heat your skillet over medium-low to medium heat. For a non-stick pan, you typically have to butter only the first time when you're cooking your pancakes. (with blueberry pancakes, I typically butter each time)

If you find the batter is too thick, just add a little milk until you reach your desired consistency. (I find it really tends to depend what measuring cup I use for my flour.) For each pancake, use a large spoon to spoon batter (by approx 1/4 cup amount) onto the pan. You have to help spread it out each pancake a bit, since it's packed with blueberries

Cook the pancake until bubbly on top and a bit dry around the edges. Flip and cook the other side until a nice golden brown.

To make the blueberry syrup:
In a bowl or glass measuring cup place:
1/4 - 1/3 cup fresh blueberries
2-3 Tbsp pure maple syrup

Microwave 60 - 90 seconds, until nice and bubbly.  The blueberries will burst and create a nice syrup.  Stir and serve over pancakes. Enjoy!

1 comment:

  1. these are awesome! i love love them and i triple the recipe often and freeze the leftovers to warm in the microwave for breakfast during the week when time is tight. You can leave out the blueberries for your picky eaters and put them in for the ones that like blueberries. YUM~!