Tuesday, July 10, 2012

Homemade Pancake Mix and Blueberry Syrup

I love pancakes. This is probably obvious given how many pancake recipes I post. Homemade pancakes are the best and I can't really justify buying pancake mix. The way I see it, I have all the makings for pancakes so buying a mix is a waste. However, there are mornings that I don't want a big production. I don't want to look for baking powder, spill flour on my floor, or mess up the ratio of sugar to salt and have to start over. I just want pancakes in my face.

Enter homemade pancake mix-
What you see is what you get.

 Store in a Ziplock and it is ready to use whenever, just add one egg, a cup of milk and some melted butter.

But this post isn't all about the pancake mix... it is mostly about the blueberry syrup that goes in, on, and all around the finished hotcakes.

Homemade blueberry syrup is easy and gets a little kick from balsamic vinegar. It is like this strawberry sauce except instead of strawberries we are using blueberries and instead of going on cake, we are putting it all up in thin pancakes.

Fresh blueberries get a sugar shower.

Add water and reduce.

After the berries break down and the syrup is syrupy, remove from heat and add the balsamic vinegar.
 This would be terrific on scones, legendary on ice cream, and justifiably eaten by the spoonful. Or just make thin pancakes and roll some of the syrup inside crepe-style.

Pancake Mix
from www.foodnetwork.com
4 c AP flour
3 Tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 1/2 Tablespoons sugar
- - -
1. Sift all ingredients together (or put them in the bowl of a stand mixer and allow to mix until well incorporated, scraping edges a few times to ensure even distribution)
2. Store mix in an air-tight container or Ziplock bag (shake a few times before using)

to make pancake batter:
1. For every 1 c mix used, add 1 Tablespoon melted butter, 1 egg, and 1 c buttermilk*
2. Whisk together in a medium bowl (batter will be a little lumpy)
3. Cook pancakes as usual

* I added a little more buttermilk to make thin, filled pancakes... the more liquid the thinner the batter and pancakes will be

Blueberry Syrup
adapted from www.foodnetwork.com; yields 1 c
1 1/4 c fresh blueberries
3/4 c sugar
1/3 c water
dash vanilla
1/2 teaspoon balsamic vinegar
- - -
1. In a small saucepan, combine, sugar, water, vanilla and berries
2. Bring mixture to a boil over medium heat; allow it to cook until berries break down and the mixture slightly reduces (about 7-10 minutes)
3. Remove syrup from the heat and and immediatly add balsamic vinegar, stirring to incorporate
4. Spoon warm syrup over anything

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