Stacked Buttermilk Pancakes with Blueberry Syrup

Breakfast is special in my family, like a holiday sort of special. We all have our favorite breakfast items. One of my dad’s favorites is pancakes with blueberry syrup. The pancakes are small and stacked, with a generous helping of warm blueberry syrup.

Pancakes

1 cup all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

⅛ teaspoon fine sea salt

1 large egg

3 tablespoons pure cane sugar

¾ cup low-fat buttermilk

3 tablespoons canola oil

½ teaspoon pure vanilla extract

2 tablespoons butter, or as much as you need to grease the griddle

Blueberry Syrup

2 cups maple syrup

1 ½ cups fresh blueberries (or frozen and thawed)

To make the pancakes, sift the flour, baking powder, baking soda, and salt into a bowl.

In a medium bowl, whisk the egg, then add the sugar, buttermilk, oil, and vanilla. Whisk until combined. Whisk in the flour mixture until smooth. Let the batter rest for 5 minutes.

Heat a cast-iron griddle over medium-high heat. Grease the griddle with some of the butter. For mini pancakes drop the batter by tablespoonsful onto the griddle. For larger pancakes drop the batter by 2 to 3 tablespoonsful onto the griddle. Use the back of the spoon to spread the batter into a round. You should be able to fit 3 pancakes on the griddle at a time. Cook until bubbles form on top of the batter, 1 to 2 minutes. Flip the pancakes and cook for about 1 minute on the other side. If the pancakes brown too quickly, reduce the heat to medium. Transfer the pancakes to a serving plate. Grease the griddle again and repeat the process with the remaining batter.

To make the blueberry syrup, combine the syrup and blueberries in a microwave-safe bowl. Microwave for 1 to 1 ½ minutes, until the syrup is warm and the blueberries are softened.

To serve, stack the warm pancakes on top of one another and serve with the warm blueberry syrup.

images/himg-19-1.jpg Makes 4 servings.

Alternate Cooking Method: For baked pancakes, preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray. Drop 1 tablespoon of batter into each cup. Bake for 6 to 8 minutes, until the bottoms are golden brown and the pancakes release from the pan easily.