Wednesday, August 10, 2011

Lemon Blueberry Pancakes with Buttermilk Syrup

The other day, while waiting at the hospital for my little girl to have an MRI, I had the most delicious blueberry pancakes with buttermilk syrup. The syrup was so yummy and carmel tasting! So, naturally, I came home and figured out how to make the syrup and dressed up some Bisquick pancakes to go with it!
Mix your favorite pancake mix according to package directions. Then add a half pint of blueberries then the zest and juice of 1 lemon. Stir gently (so you don't squish the berries) to combine. Cook. Voila! Amazingly delicious pancakes.
The syrup is what makes them even better though. This one is my version of a recipe I found on Pioneer Woman's Tasty Kitchen:

2 c. Buttermilk
2.5 c. Sugar
1 c. Butter
1/4 c. Light Karo Syrup
2 teaspoon Baking Soda
2 teaspoon Vanilla
WARNING: USE A LARGE POT BECAUSE IT FOAMS UP!
Combine all ingredients, except for vanilla, in a large pot over medium heat. Stir until it comes up to a boil. Turn the heat to low and cook, stirring frequently, for about 10 minutes. When it's golden brown and all incorporated, pull off the heat and add vanilla. Ladle warm, over pancakes!
Keep leftovers in the fridge and warm before re-serving.

1 comment:

Justine, Mike, Hazel, and Eliza said...

Lindsey, you should know I LOVE LOVE LOVE this syrup! My husband now refuses to eat any store bought syrup because nothing compares to this:)