My Favorite Pancake Recipe
We've all had blueberry pancakes with maple syrup, and pancakes with blueberry syrup, but what about a tall stack of golden butter-kissed pancakes with blueberry maple syrup? I'm going to go out on a limb and say these Whole-Grain Pancakes with Blueberry Maple Syrup are the best pancakes I've ever made, my favorite pancake recipe to date. The pancakes are fluffy and golden and light, and the blueberry syrup is delicious, fragrant and beautiful without being overly sweet.
I've been playing around quite a lot recently with white whole wheat flour. It is the Trojan horse of whole-grain flours, because for finicky people who won't eat anything brown or good for them you can pass it off as white. It is made from a strain of hard white winter wheat berries (I remember reading somewhere that it is a naturally occurring albino strain?) and the nutritious bran and germ aren't processed out the way they are in all-purpose white flour. The white whole wheat flour makes for a tender crumb, and these pancakes are the perfect way to try something other than the old all-purpose flour.
The whole blueberry maple syrup is perfectly delicious and great when fresh blueberries come into season. I imagine it would also be delicious on ice cream, as a tart filling...I suspect there are some cheesecake lovers out there, perfect for that too. Let me know what you think.
This recipe was originally posted in late summer - as I'm reposting it from the archives it is now December and I'm imagining these pancakese would be delicious with cranberries swapped in for the blueberries in the original recipe. Or just get rid of the blueberry maple syrup all together and top with some of the ruby red cranberry jam from last week. Yum.
Whole-Grain Pancake Recipe with Blueberry Maple Syrup
If you can't find white whole wheat flour, feel free to substitute unbleached all-purpose flour.
1 (6-ounce) basket blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water
2 cups white whole wheat flour (or unbleaced all-purpose flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)
To make the blueberry maple syrup put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.
To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Serve with a golden pat of butter and plenty of blueberries and syrup.
Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.