Blueberry-Almond Pancakes (1 of 1)

Blueberry Pancakes with Maple-Blueberry Syrup

When we came home with our bounty of fresh-picked blueberries, it was a given that blueberry pancakes were in order! Fluffy, melt-in-your-mouth pancakes with blueberries that burst their sweet, heavenly juice in almost every bite – is your mouth watering by now? I just made these beauties and I’m still craving them!

This recipe makes a pretty good portion of pancakes, and for a good reason: these pancakes freeze very well. We end up making such a big portion of pancakes that we have at least three more breakfasts worth of pancakes that we can dine on. It’s simple to do too, all you do is let the pancakes cool completely first.

Then stack up four pancakes in each pile (it helps if you put a square of wax paper between each pancake to prevent sticking), wrap the pile up first with plastic wrap, then with foil.

Place in freezer for later. When you’re in a hankering to have some yummy pancakes, all you need to do is preheat the oven to 375 degrees, take out one of the pancake stakes, unwrap them and put them on a greased cookie sheet. Bake frozen pancakes for about 10 minutes. Ready to serve…not to mention, your house will smell amazing after these come out of the oven!

Did I mention that the syrup is good to freeze as well? Put the extra syrup in some mason jars, and put in the freezer. When you’re ready to use it, take it out and place until running hot water, it thaws very quickly. Then microwave to get to your preferred temperature.

Blueberry Pancakes with Maple-Blueberry Syrup

Blueberry-Almond Pancakes (1 of 1)

Here’s what you’ll need for the pancakes:

2  1/2 cups of all-purpose flour
2 tsp. baking soda
4 tsp. baking powder
A dash of salt
1/2 cup sugar
2  1/2 cups milk
2 eggs, beaten
3 tbsp. cider vinegar
4 tbsp. melted butter
1 tbsp. vanilla extract
2 tsp. almond extract (optional)
1 1/2 cup rinsed blueberries

For syrup:

1 bottle of dark karo syrup
1 cup sugar
1 tbsp. mapleline (it’s a brand of a particular maple extract)
1 cup rinsed blueberries

1. To make syrup, pour bottle of karo syrup into a heavy-bottom sauce pan. Fill up the bottle about half way with warm water, put the lid back on and shake to get all the extra syrup mixed into the water. Pour into the sauce pan. Bring to a gentle boil.

2. Add sugar, mapleline, and blueberries. Turn to medium-low heat and cook until the blueberries have bursted into the syrup (you can help this process by smashing them with the back of your stirring spoon), stirring occasionally. Remove from heat after 10 minutes. Ready to serve.

1. To make the pancakes, start by adding the cider vinegar to the milk, stir well to combine. Set to the side for it to slowly turn into buttermilk, about 5 minutes.

2. Stir together the flour, sugar, baking soda, baking powder, and salt. Whisk it all well together. Add egg, buttermilk, melted butter, and extract flavorings. Stir only until combined – be careful not to over-stir! Let the mixture sit on the counter for a few minutes for ingredients to combine.

3. Heat up the griddle or skillet on medium heat. Pour 1/2 cup worth of pancake batter on hot surface, and sprinkle with blueberries. Wait about two minutes, or until you see a lot of bubbles surface to the top of the pancake, then flip it.

Serve pancakes with warm syrup, and enjoy!