Buttermilk Pancakes With Blackberry Blueberry Butter And Cinnamon Maple Syrup Food

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BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP



Buttermilk Pancakes with Blueberry Syrup image

Provided by Nancy Fuller

Time 35m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, plus more for griddle
3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows
1 1/2 cups real New York State maple syrup
1 cup blueberries

Steps:

  • Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
  • Heat the griddle over medium heat.
  • Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
  • Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
  • Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
  • Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.

MY BEST BLUEBERRY BUTTERMILK PANCAKES



My Best Blueberry Buttermilk Pancakes image

Make and share this My Best Blueberry Buttermilk Pancakes recipe from Food.com.

Provided by Wildflour

Categories     Breakfast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 large egg
1 cup flour
1 cup buttermilk
1 1/2 cups blueberries
2 tablespoons vegetable oil
1 tablespoon light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
  • Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
  • Fold in whole berries.
  • Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
  • Serve with softened butter and warm maple syrup.
  • Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
  • *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

Nutrition Facts : Calories 353.9, Fat 12.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 1311, Carbohydrate 51.8, Fiber 3, Sugar 16, Protein 9.7

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Make and share this Blueberry Buttermilk Pancakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 egg, beaten
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup blueberries, rinsed and drained

Steps:

  • Stir together flour, sugar, baking powder, baking soda, and salt; Add egg, buttermilk and oil, beating until mixture is smooth.
  • Fold in blueberries.
  • For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet.
  • Turn pancakes when tops are covered with bubbles and edges looked cooked.
  • Serve with syrup or sprinkled with powdered sugar.

Nutrition Facts : Calories 160.5, Fat 5.9, SaturatedFat 1.1, Cholesterol 32.6, Sodium 535.5, Carbohydrate 22.4, Fiber 0.9, Sugar 5.4, Protein 4.6

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

I found this recipe on Martha's website and added the cinnamon and vanilla. You can omit the blueberries if you want.

Provided by Janie Marie

Categories     Breakfast

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 tablespoon cinnamon
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 tsp for griddle
1/2 tablespoon vanilla
1 cup fresh blueberries

Steps:

  • Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in medium bowl. Add beaten eggs, buttermilk, and 4 tablespoons butter and vanilla, whisk to combine. Batter should have small to medium lumps. Fold in blueberries.
  • Use pastry brush to brush 1/2 teaspoons butter onto griddle. Use 4 ounce ladel (1/2 cup) to pour batter on griddle. Cook for about 2 1/2 minutes each side.

Nutrition Facts : Calories 240, Fat 7.9, SaturatedFat 4.4, Cholesterol 64.2, Sodium 477.2, Carbohydrate 35, Fiber 1.6, Sugar 9.7, Protein 7

BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP



Buttermilk Pancakes with Blackberry-Blueberry Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 32

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
2 cups buttermilk
1 teaspoon pure vanilla extract
4 tablespoons of melted butter, cooled slightly, plus more for the griddle or nonstick spray
Canola oil
Optional additions:
1 cup fresh blueberries
1 cup chopped semi-sweet or bittersweet chocolate
1/2 cup chopped toasted pecans
1 cup blueberries
1 cup blackberries
1/4 cup sugar (or more if not overly ripe)
2 teaspoons lemon juice
2 sticks unsalted butter, at room temperature
1/4 teaspoon kosher salt
Optional Fruits:
Raspberries
Cranberries
Peaches
Nectarines
1 cup pure maple syrup
2 whole cinnamon sticks
Pinch of salt
Optional Flavorings:
Orange - Add two 3-inch pieces of orange zest to the syrup
Allspice - Add 7 whole allspice berries to the syrup
Fresh figs - quartered

Steps:

  • For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
  • Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
  • For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
  • For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
  • Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
  • For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

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