Bake 52: Classic Pancakes with Strawberry Maple Syrup

 When I have a favorite recipe, I don't mind trying new ones, what if there is a better recipe I haven't tried yet?  It happens.  When I saw that Jesse had chosen these pancakes for our baking club, I was excited.  I don't mind trying new things.

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.

Caramel Buttermilk Syrup

If you remember from the pumpkin pancake post, I mentioned making the buttermilk syrup with brown sugar instead of white to give it a caramel quality.  I finally tried it today.  We had pumpkin french toast, which wasn't nearly as good as the pancakes, but we made caramel buttermilk syrup with it.  Although I don't think the french toast was blog-worthy, the syrup definitely was.  I used sour milk instead of buttermilk, but I am sure buttermilk would make it even better.  Even though, it's probably not necessary, I am including the recipe.

Pumpkin Buttermilk Pancakes and Buttermilk Syrup

I have been out of pumpkin and waiting, not so patiently, to go grocery shopping.   I want to make so many pumpkin things I can't think straight.  Saturday, min dreams came true and I finally got some pumpkin!!!  And I decided I am going to make it a goal to add pumpkin to something each day.  I started off this morning doing just that with our regular pancake recipe.  We changed it a bit to accommodate the pumpkin and it was quite a hit.  Such a hit, in fact, that I tried for a second pumpkin experiment later today (just in case I was on a roll).

Pancakes with Buttermilk Syrup

One of our favorite morning breakfasts is pancakes with buttermilk syrup.  Both recipes call for buttermilk but that's not something I usually have on hand.  I have substituted sour milk (1 T vinegar or lemon juice and add milk to 1 cup) and both recipes do well with the substitution.  I usually add a little water to my batter because I don't like really thick pancakes, but that's just a personal preference.