“Only dull people are brilliant at breakfast.”
-Oscar Wilde, An Ideal Husband
Buttermilk Pancakes with Blueberry Syrup
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_ _Three words: Om. Nom. Nom… For the record I still hate breakfast– I made these at 10 o’clock at night. But for those creeps out there who eat breakfast at “breakfast time” these pancakes are quick enough to throw together that you won’t have to satiate your hunger by eating several slices of bacon while you cook. Unless you want to. Actually, I support that idea. Enjoy your bacon my friends.
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Ingredients:
*Note: You’ll want to make the syrup at least ONE HOUR ahead of time and let it sit. When you first make it, it will taste very strongly of orange juice but allowing it to rest lets all the flavors combine nicely.
SYRUP: (Makes about 4-5 servings)
1 1/2 cups Blueberries (fresh or frozen)
1/2 cup Orange Juice
3 tbsp water
1/3 cup Sugar
1 1/2 tbsp Corn Starch
2 tbsp COLD water
1/4 tsp Vanilla
1/8 tsp Cinnamon
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PANCAKES: (Makes about 6 large pancakes)
1 cup Flour
4 tsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Buttermilk
2 tbsp Milk
1 large Egg
2 tbsp Butter, melted
1 tsp Lemon Juice
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FOR THE SYRUP:
1. In a small saucepan over medium heat, combine the berries, orange juice, 3 tablespoons of water and the sugar and bring to a boil.
2. In a small bowl mix together the corn starch and 2 tablespoons of cold water until thoroughly combined then add to the berry mixture and gently stir it all together. Reduce the burner to low and allow the berry mixture to simmer for about 5 minutes, stirring occasionally, until it thickens to the desired consistency (syrup coats the back of a spoon).
3. Remove the berries from the heat and stir in the vanilla and cinnamon. Allow syrup to sit for at least one hour so the flavors can meld. Serve over hot pancakes.
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FOR THE PANCAKES:
1. In a large bowl, combine all the dry ingredients.
2. In a separate bowl, combine all of the wet ingredients. Do not yet add them to the dry!
3. When you have heated a lightly greased (or cooking sprayed) griddle over medium to medium-high heat (it should sizzle if you flick water on it), then combine the wet ingredients with the dry and whisk together until just combined– the batter will not be perfectly smooth so don’t over-mix. Adding the wet and dry ingredients just before cooking them helps the pancakes be extra fluffy.
4. Pour the batter onto the griddle and flip the pancakes when bubbles appear.
*Note: If you’re terrible at flipping pancakes, as I am, and it takes you a little time to get a decent number that aren’t deformed, you can keep the good ones heated as you work by putting them on a platter in your oven on the very lowest temperature.
LIFE SHOULD TASTE GOOD... cooking for an army of two 
