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Sunday, May 8, 2011

Lemon Blueberry Pancakes and Magleby's Buttermilk Syrup

I don't have very good photos for this one. I made them away from home, so only had my phone to take pictures. The pancakes were posted by Pioneer Woman this week.

Lemon Blueberry Pancakes

1&1/2 c flour
1/4 t salt
1 T baking powder
3 T sugar
1&1/2 c evaporated milk (more if needed)
1 whole lemon (juice and zest)
1 egg
1&1/2 t vanilla
2 T melted butter
1 c blueberries (or more)

Mix the flour, salt, baking powder and sugar in one bowl
Mix evaporated milk, vanilla, lemon juice (I used 1&1/2 juice lemons because I like lemon) and lemon zest in another bowl - this mixture should sit for at least 5 minutes. After waiting the 5 minutes, add the egg, vanilla and melted butter.
Mix the wet and dry ingredients together. Gently add the blueberries.
Cook pancakes in a skillet or on your grill. Because they are sort of thick (remember how much baking powder you added?) - I put a lid on my pan as I cooked them to help them cook all the way through.

My cousin made buttermilk pancakes and syrup for us a few weeks ago. I about died. SOOOO good. So I tried the syrup with these pancakes as well. Still good.

Magleby's Buttermilk Syrup

1 c sugar
1/2 c buttermilk
3/4 c butter
1 T corn syrup
1/2 t baking soda
1 T vanilla

My cousin warned me to use a TALL pan. I am really, really glad I listened. Even with the baking soda, this syrup rises and rises.

Combine the ingredients and boil the for 5 minutes.

This is after boiling and cooling.
But you can see the sides of the pan,
that the syrup rose to the very top.

This makes a lot of pancakes. Bring your appetite. You will want to keep eating more.


1 comment:

Caprene said...

I forgot to mention, I am pretty sure the syrup would also be a great ice cream topper. It's almost caramelly.