These fruit pancakes are a breakfast favorite and a real hit with the kids!
Blueberry Whole-Wheat Pancakes with Blueberry Syrup
Ingredients:
2 cups buttermilk
3 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon salt
2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
3 tablespoons sugar
2 cups blueberries or diced apples
Preparation:
In a bowl whisk together the buttermilk, the eggs, and butter. In a large bowl whisk together the flours, wheat germ, salt, baking powder, baking soda, and sugar. Add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Fold in the blueberries or apples right before cooking. Do not over mix. Melt a few pats of butter on the griddle, and working in batches, pour the batter onto the griddle by 1/3-cup measures and cook for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200 degrees F. oven. Serve the blueberry pancakes with the Blueberry Syrup (recipe follows), or the apple pancakes with Sauteed Apples (recipe follows).
Blueberry Syrup:
6 cups blueberries
3 cups sugar
1/2 lemon, zest removed in strips with a vegetable peeler
1/8 cup fresh lemon juice
Preparation:
In a large saucepan combine the blueberries and 3/4 cup water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Puree the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids.
In a pan, combine the sugar, the zest, and 1 1/2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200 degrees F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Decant the syrup into glass jars with tight-fitting lids. Keeps in the refrigerator for 3 months. Serve the syrup warm over pancakes or ice cream.
Sauteed Apples:
4 large Granny Smith or Golden Delicious apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon cinnamon
Fresh lemon juice
Preparation:
Saute the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and continue cooking them, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in lemon juice, to taste. Serve over apple pancakes.
No comments:
Post a Comment