Thursday, February 13, 2014

Buttermilk Pancakes with Huckleberry Syrup





I know I have mentioned several times that I am not a "breakfasty" kind of girl.

Oh don't get me wrong,

I love breakfast foods.

I am just not fond of the time of day that most people eat them.

Not much of a morning person here, I will admit it.

Come on, I love my sleep.

My pillows and I have developed a very close and personal relationship.

Don't judge.



But, for some reason this day I was motivated.

Kevin was off for the day.

We were both up early.

Well, early for me.

And I had this fabulous syrup to use.

So surprise!! 

I made breakfast!!

After Kevin picked his jaw up off of the floor,

he proceeded to down 4 pancakes in no time flat! I guess he liked them.

But I hope he is not counting on it happening too often.

Unless I make them for dinner.


Buttermilk Pancakes with Huckleberry Syrup 

For the syrup:
2 1/2 cups huckleberries
2 cups water
1 cup sugar
3 1-inch strips of lemon zest removed with a vegetable peeler
1 tablespoon fresh lemon juice

For the pancakes:
3/4 cup milk
2 tablespoons lemon juice
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
Butter or cooking spray


To make the syrup:
In a pot, combine the blueberries with 1/2 cup of the water and bring to a simmer. Simmer over low heat for 15 minutes. With a potato masher, crush the berries a bit. Pour into a bowl. (You can strain the solids if you would prefer).

Rinse out the pot. Add the sugar, lemon zest and the remaining water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the huckleberries and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into fresh-cleaned jars. Seal and refrigerate for up to 6 months.

To make the pancakes:
Combine milk with the lemon juice in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Combine the wet and dry ingredients until there are no lumps. 

Heat a large skillet over medium heat, and coat with butter or cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Makes 8 pancakes.

ENJOY!!



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