Baked Blueberry Pancakes w/ Homemade Blueberry Maple Syrup

Baked Blueberry Pancakes

• 4 C             flour (I use King Aurthur)
• 3 tsp          baking powder
• 1 1/2 tsp   baking soda
• 3 tsp          cinnamon
• 3 Tbs         sugar
• 4 C            buttermilk
• 1 1/2 tsp  vanilla extract
• 3 Tbs        vegetable oil
• 3               eggs
• 1 C            frozen blueberries (I use Wyman’s – wild blueberries from Maine)
• 1/2 C        brown sugar

1. Preheat oven to 350 degrees.  Grease two large muffin tins or two large mini-bunt pans.
2. In a large bowl combine flour, baking powder, baking soda, cinnamon, and sugar.  create a well.
3. In a smaller bowl combine buttermilk, vanilla extract, vegetable oil, and eggs.
4. Add wet mixture to dry mixture and stir well.  It is key that the batter run off your spatula, if it does not add more buttermilk until it does.  Stir in blueberries.
5. Fill tins 3/4 full.  Sprinkle a little brown sugar on top.
6. Bake for 40 minutes.
7. Makes 12 pancakes, 12 servings

Blueberry Syrup

• 1 C          Vermont maple syrup
• 1/2 C      sugar
• 3 Tbs      cornstarch
• 1 1/2 C   water
• 1 1/2 C   frozen blueberries
• 3 Tbs      butter

1. Combine all ingredients in a sauce pan and simmer over medium heat until desired thickness.

Best Recipes from American Country Inns and Bed & Breakfast by Kitty and Lucian Maynard

Amy’s Award Winning Pancakes

• 1C         King Arthur Organic Hard Red Wheat Flour
• 2 tsp     Sugar
• 1/2 tsp  Salt
• 1/2 tsp  Baking Powder
• 1/4 tsp  Baking Soda
• 1 C        Buttermilk
• 1           Egg
• 2 Tbs    Melted Butter
• 1 tsp     Vanilla Extract

1. Preheat nonstick skillet or griddle to 350 degrees.  Helpful Tip: DO NOT grease skillet or griddle, ungreased will created perfectly brown pancakes.
2. Combine flour, sugar, salt, baking powder, and baking soda in a medium mixing bowl.
3. Microwave buttermilk for 20 second, you want it to be room temperature.  Whisk in egg, butter and vanilla.
4. Add wet mixture to dry mixture and stir until smooth.
5. Pour about 1/3 C of batter onto preheated skillet or griddle.  When bubbles begin to form on the pancakes, flip and cook other side.
6. Makes 6-8 Pancakes.

Lemon Blueberry Pancakes

• See ingredients above for Amy’s Award Winning Pancakes
• 1 C    Fresh Blueberries
• 1       Lemon

1. Preheat nonstick skillet or griddle to 350 degrees.  Helpful Tip: DO NOT grease skillet or griddle, ungreased will created perfectly brown pancakes.
2. Combine flour, sugar, salt, baking powder, and baking soda in a medium mixing bowl.
3. Microwave buttermilk for 20 second, you want it to be room temperature.  Whisk in egg, butter,  juice of one lemon (skip the vanilla from recipe above), grated lemon peal of one lemon.
4. Add wet mixture to dry mixture and stir until smooth.
5. Pour about 1/3 C of batter onto preheated skillet or griddle, add blueberries.  When bubbles begin to form on the pancakes, flip and cook other side.
6. Makes 6-8 Pancakes.

Pumpkin Pancakes

• 1 1/2 C     Flour (I use King Arthur 100% Organic Red Wheat Flour)
• 1 tsp          Baking Powder
• 1/4 tsp     Baking Soda
• 1 1/2 tsp  Pumpkin Pie Spice (purchase premixed or mix yourself – see my recipe below)
• 1/4 tsp     Salt
• 1/4 C         Sugar
• 1                 Egg
• 1 1/2 C     Buttermilk
• 1/2 C        Cooked or Canned Pumpkin
• 1/4 C        Melted Butter
• 1 tsp         Vanilla Extract

Pumpkin Pie Spice

• 3 tsp         Cinnamon
• 1 1/2 tsp Ground Ginger
• 3/4 tsp    Ground Nutmeg
• 3/4 tsp    Ground Allspice

1. Preheat nonstick skillet or griddle to 350 degrees.  Helpful Tip: DO NOT grease skillet or griddle, ungreased will created perfectly brown pancakes.
2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda, and pumpkin pie spice in a medium mixing bowl.  Create a well.
3. In a medium bowl,  combine eggs, buttermilk, pumpkin, melted butter, and vanilla.  Whisk ingredients until blended.
4. Add wet mixture to dry mixture and whisk until smooth.
5. Pour about 1/3 C of batter onto preheated skillet or griddle.  When bubbles begin to form on the pancakes, flip and cook other side.
6. Makes 6-8 Pancakes.