Blueberry Pancakes With Brown Sugar & Butter Syrup

Want to make fluffy pancakes from scratch and a pancake syrup too? The syrup is especially good because it’s neutral. Put it on ice cream or French toast. If you don’t like blueberries then substitute with chocolate chips or banana bits. Enjoy!

INGREDIENTS (Pancakes)

2 Cups flour
3 Tsp sugar
4 Tsp baking powder
1 Tsp salt
1/2 tsp baking soda

Whisk ingredients together

2 eggs
1/4 cup vegetable oil

Beat the eggs and oil in a separate bowl

Add the wet ingredients to the dry ingredients and mix until just combined – will be lumpy. Let stand for 10 minutes so the lumps can hydrate. Do not over mix.

Lightly oil a griddle preferably a non stick surface but an iron griddle works too.

Use a quarter cup measure

INGREDIENTS Brown Sugar Butter Syrup

2 cups brown sugar
1 cup water
8 tbsp (1/2 cup) butter
1/4 tsp vanilla extract

Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.

Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!

To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot. Or place on a folded washcloth in a pan of water, bring to a simmer and using a hot pad, swirl the jar every so often until the syrup has warmed.

Check out Reinventing Breakfast Video: https://youtu.be/XUZXpiHWJEc