Blueberry Buttermilk Pancakes with Caramel Buttermilk Syrup

I picked up some blueberries at the grocery store the other day; they were on sale and I have been wanting to make some things with blueberries.  These were so worth the on-sale-blueberries (maybe even worth the full price variety).  I think Calvin ate 15 of them and Hadlee loved them even though she wrinkled her nose when we were making them.

I was planning to post about pancakes today and I happen to see a link on Facebook that IHOP is having a National Pancake Day Celebration today.  (You can click the link for details)  So I will pretend that it's in honor of National Pancake Day that I am posting this recipe today.  (It's really just coincidence, I am not that cool)  We served these with a variation of Caramel Buttermilk Syrup (recipe below).  {Is it completely obvious that we are obsessed with buttermilk syrup???}   I feared the recipe, as written, might be too caramely for the pancakes and didn't want to lose any of the blueberry flavor, so we used half brown and half white sugar and less butter.  You know, because if you put less butter in the syrup, it's suddenly so healthy.  I am sure these would be delicious with any number of different syrups.

Blueberry Buttermilk Pancakes

Source: The 1997 Joy of Cooking 

1 cup flour

1/2 cup cornmeal

1/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/4 cups buttermilk (or sour milk)

4 T butter, melted

2 eggs, separated

1/2 tsp finely grated lemon zest, optional

1 cup fresh or frozen blueberries

Caramel-Buttermilk Syrup

1/4 cup butter

1/2 cup buttermilk or sour milk

1/2 cup brown sugar

1/2 cup white sugar

1/2 tsp soda

1/2 tsp vanilla 

For syrup:  Add all ingredients, except vanilla to a saucepan and heat to a boil.  Boil about 2 minutes and remove from heat and add vanilla.  (Be careful, it will boil over pretty easily.   Use a larger pan than you think necessary, maybe 4 quart.)

For pancakes:  Heat griddle to 350 or med to med-high heat.  Combine flour, cornmeal, sugar, baking powder, baking soda and salt.  In a large measuring cup, combine buttermilk, egg yolks, and butter.  Add wet ingredients to dry ingredients and mix until just combined.  Beat egg whites to soft peaks and fold into batter.  Fold in blueberries and lemon zest.  Spray or oil griddle, pour about 1/3 cup batter for each pancake and nudge into rounds.  Cook until top is speckled with bubbles and turn.  If pancakes aren't browning enough, turn up heat.  Serve immediately or keep warm in 200 degree oven.  Yields about 12- 4 1/2 inch pancakes.

Happy National Pancake Day (according to IHOP, anyway). :)



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