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I would call my blueberry pancakes famous with my family and friends. They are big and fluffly and full of so many ripe blueberries it's a bit out of control. We like to pile them sky high and serve it with warm apricot maple syrup and then cut it like a cake so everyone can enjoy warm, delicious slices of pancakes. Check out the video on my Instragram to really see how we roll at Johanna's table. I hope you recreate my recipe the next time you have a brunch party with loved ones!

 

Ingredients:

Pancakes:

3 tsp baking powder

1 1/2 tsp baking soda

2 cups of all-purpose flour

3 tbsp cane sugar

1 1/2 tsp salt

3 cups of buttermilk

3 small eggs

2 dry pints of fresh, ripe blueberries, washed and stems removed

Some good european butter

1 tsp of almond extract

1 tsp of vanilla extract

 

Apricot Maple Syrup:

4-5 apricots, split into four

1/3 cup of water

1 tbsp of sugar

1 tsp pumpkin spice or 1/2 ground cinnamon 1/2 ground nutmeg

1 tsp of vanilla extract

1 12 oz bottle of maple syrup

 

Special Equipment:

Small non-stick fry pans (4-5 inches like this)

 

Preparation:

  • Prepare the dry pancake mix. Mix all of the dry ingredients together;

  • In a small saucepan, combine the apricots, vanilla extract, sugar, water and spices and cook over medium-low heat, stirring occasionally.

  • In a large bowl, whisk the eggs and then slowly add the buttermilk, vanilla and almond extracts;

  • Mix in the dry pancake mix, 1/3 cup at a time and continue to mix together to make sure no clumps form;

  • When the batter is well combine, use a plastic spatula to fold in the blueberries;

  • Preheat oven to 300 F;

  • Over medium heat, melt some of the European butter over medium-low heat;

  • Use a laddle to scoop batter and place in pan. Make sure the batter is spread evenly and the blueberries are not toppled over one another. You want enough batter to cover the blueberries;

  • Cook over medium-low heat until bubbles have formed on the uncooked side of the pancake;

  • Use a metal spatula to help flip the pancakes over to the other side;

  • Cook for several minutes until both sides are lightly golden to make sure dough is cooked through;

  • Place in an oven friendly plate in the oven while you continue to cook the rest of the pancakes;

  • Make sure you are continually checking on your apricot mixture, the water should have reduced, but if not this is the time to turn the heat up a little and make sure that it does;

  • Continue making the pancakes following the steps above;

  • Turn off the apricot mixture and add the maple syrup immediately. This should warm the maple syrup for serving;and

  • Serve pancakes with european butter and the apricot maple syrup compote.