Blueberry Pancakes
 Bursting with blueberry goodness, this blueberry pancake recipe is a delicious way to brighten any morning. Ingredients For the Blueberry-Maple Syrup 1 cup maple syrup 1½ cups fresh blueberries, divided 1 tablespoon fresh lemon juice, from one lemon 1 cup maple syrup 1½ cups fresh blueberries, divided 1 tablespoon fresh lemon juice, from one lemon For the Blueberry Pancakes 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon salt 2 large eggs 2¼ cups buttermilk (see note) 4 tablespoons melted butter 1 cup fresh blueberries 2 tablespoons vegetable oil, for cooking 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon salt 2 large eggs 2¼ cups buttermilk (see note) 4 tablespoons melted butter 1 cup fresh blueberries 2 tablespoons vegetable oil, for cooking Instructions For the Blueberry Maple Syrup Combine the maple syrup, 1 cup of the blueberries and lemon juice in a small sauce pan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining ½ cup blueberries. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a small sauce pan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining ½ cup blueberries. For the Blueberry Buttermilk Pancakes In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter. Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.) Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup. Note: If you don’t want to buy a whole carton of buttermilk for this recipe, see my instructions for how to make buttermilk using milk and lemon juice or vinegar. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter. Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.) Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup. Note: If you don’t want to buy a whole carton of buttermilk for this recipe, see my instructions for how to make buttermilk using milk and lemon juice or vinegar. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 pancakes + 3 tablespoons blueberry syrup Calories: 384 Fat: 12 g Saturated fat: 5 g Carbohydrates: 64 g Sugar: 35 g Fiber: 2 g Protein: 8 g Sodium: 502 mg Cholesterol: 65 mg Per serving (8 servings) Serving size: 2 pancakes + 3 tablespoons blueberry syrup Calories: 384 Fat: 12 g Saturated fat: 5 g Carbohydrates: 64 g Sugar: 35 g Fiber: 2 g Protein: 8 g Sodium: 502 mg Cholesterol: 65 mg