Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

(Aired January 28, 2015. Source: Chef John Folse.)

Prep Time: 1½ Hours

Yields: 10 Servings


Blueberries are everywhere in Louisiana during the early to mid-summer, and they seem to find their way into a multitude of dishes. I love them for breakfast dishes or as a dessert topper!

Ingredients for Batter:

½ cup frozen blueberries, thawed

1¼ cups all-purpose flour

½ tsp salt

1 tbsp baking powder

1¼ tsps granulated sugar

1 egg

1 cup milk

½ tbsp butter, melted

Method for Batter:

In a large mixing bowl, sift together flour, salt, baking powder and sugar then set aside. In a small mixing bowl, beat together egg and milk and stir into flour mixture. Mix in butter and set aside for 1 hour. When ready to cook, heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto griddle, using approximately ¼ cup for each pancake. Add 2 teaspoons blueberries to each pancake after pouring batter onto griddle. Carefully flip pancake over once bubbles have risen across the top of the uncooked batter. Cook 1 minute or until bottom is golden brown. Top with blueberry syrup and serve immediately.

Ingredients for Syrup:

1½ pounds frozen blueberries, thawed

4 cups water, divided

3 cups sugar

6 (1-inch) strips lemon zest

3 tbsps lemon juice

Method for Syrup:

In a small saucepot over medium heat, combine blueberries and 1 cup water. Using a potato masher, crush berries and bring to a low boil. Reduce heat to low and simmer 15 minutes. Carefully strain juice into a heat-proof measuring cup, discarding solids. In a small saucepot over medium heat, combine sugar, remaining 3 cups water and lemon zest, stirring often to melt sugar. Boil the syrup until it reaches 225°F on a candy thermometer. Add reserved blueberry juice and lemon juice. Bring to a boil over medium-high heat and boil 1 minute. Allow syrup to cool and discard lemon zest. Pour into sanitized bottles, seal and refrigerate for up to 6 months.