Daphne Ozs Maine Wild Blueberry Pancakes Food

DAPHNE OZ'S MAINE WILD BLUEBERRY PANCAKES

Steps:

• # ingredients 1 cup flour 3/4 teaspoons baking powder 1/2 teaspoons baking soda 1 teaspoon sugar 1/2 teaspoon salt instructions Sift together dry ingredients. # step 2 ingredients 1 cup buttermilk 1 egg 1 tablespoon melted butter instructions Beat egg until light and fluffy, and then stir into the dry mixture, along with buttermilk and butter, until blended (watch out for clumps!). # step 3 ingredients 1/2 cup fresh Maine wild blueberries instructions Fold in blueberries. # step 4 instructions Make sure griddle is hot (a pat of butter or coconut oil should sizzle on the surface). # step 5 instructions Spoon half a ladle of batter for each pancake onto the griddle and allow to cook until underside is golden brown (check at 4 minutes). # step 6 instructions The trick to keeping pancakes light and fluffy is to only flip once. When the first side is golden brown, use a spatula to flip each pancake. Allow the second side to toast, and your ready to go! # step 7 instructions To make the maple syrup: Heat 1 cup maple syrup together with 3 tablespoons butter for the perfect topping.

DAPHNE OZ'S BACON PANCAKES WITH MAPLE BOURBON BUTTER SAUCE

Steps:

• For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
• Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
• Chop the bacon into crumbs and separate the crumbs into two piles.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
• Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.
• Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.
• For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.
• Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.
• Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.