Blueberry Pancakes Recipe with Mixed Berry Syrup
You're gonna love these blueberry pancakes with mixed berry syrup and with these step by step pictures, they couldn't be easier to make. They may look like dessert but they're not overly sweet like a lot of fruit topped pancakes.
You're family and friends are gonna think they are really special when you put these blueberry pancakes on the table. They are wonderful served with smokey bacon, eggs and hash browns or just like they are.
Here's what you need:
1 1/2 cups of self-rising flour
1/3 cup of sugar
1 egg, slightly beaten
1 cup of buttermilk
1/2 cup of whole milk **See note
2 tablespoons of vegetable oil
1 pint of blueberries
For the Mixed Berry Syrup
16 ounces of frozen mixed berries
1/2 cup of sugar
Whipped cream (optional but highly recommended :))
**Note: If you like thicker pancakes, omit all or part of the whole milk.
Here's what you need to do:
In a medium bowl, whisk together the self-rising flour and sugar. Set aside.
In another bowl, whisk together all of the remaining pancakes ingredients except the blueberries.
Make a well in the middle.
Pour the wet ingredients into the well.
Whisk together just to combine. Be careful not over mix. If there are a few lumps, that's okay. Set aside and let the batter thicken for at least 10 minutes while you heat your griddle.
Preheat non-stick skillet over medium heat.
To check your griddle drop a few drops of water onto the griddle. If it “dances”, your griddle is ready.
Pour about 1/4 cup of the batter onto your skillet. Arrange 10 to 12 blueberries on top of each pancake and press them into the batter with your finger. Flip them over when the pancakes becomes bubbly.
Flip and continue cooking until golden brown. To make the syrup:
Place 16-ounces of frozen mixed berries in a medium pot.
Add ½ cup of sugar.
Cook over medium heat, stirring occasionally. Serve warm over pancakes or waffles.
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