Tuesday, August 13, 2013

Blueberry Blossom Pancakes


If the Blueberry Blossom Pancake from the August issue of Bon Appetit caught your eye the way that it did mine, and if you, like me, feel that the addition of streusel makes anything better, then this recipe is for you. Basically a pancake purist, I was leery, at first, of topping a pancake with streusel.  I wasn't sure that I would be in favor of pancakes with a crunchy topping. Much to my surprise, this additional bit of make-ahead crunch, enhanced the whole pancake eating experience. Flavorful enough to eat on its own, this delicious topping was an enjoyable plus. I'm reprinting the recipe as it appeared in the magazine below, but I did not make the syrup. Blending maple syrup and blueberries sounded less appetizing than making my own cooked blueberry topping (recipe is here). As it turns out, just a light drizzle of maple syrup was enough on its own.


Blueberry Blossom Pancakes

Blueberry Syrup
3/4 cup pure maple syrup
1/4 cup blueberries

Streusel
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted, slightly cooled
Vegetable oil (for skillet)
1 cup blueberries (about 5 ounces)

Blueberry Syrup
Purée syrup and blue-berries in a blender until smooth; set aside.

Streusel
Preheat oven to 350°. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15–20 minutes. Let cool.  DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.

Pancakes
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.

Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

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3 comments:

Lynn Huntley said...

Stopping by from Tasty Tuesday! Wow, your pancakes look amazing and so delicious:) Lynn @ Turnips 2 Tangerines

So Domesticated said...

I love trying different pancake recipes... this one looks fabulous!

~~louise~~ said...

If there is one thing I have learned from you Pattie, and there are many, everything tastes better with streusel. I'm sure these blueberry pancakes will not disappoint!

Thank you so much for sharing...