Fluffy Buttermilk Pancakes with 2 Syrups

Makes 4
Prep 30 m
Cook 3 m
Cook per batch

Ingredients

Blueberry Syrup:

Brown Sugar Syrup:

Directions

  1. 1 of 4 Sift together flour, sugar, baking soda, cream of tartar and salt onto sheet of waxed paper.
  2. 2 of 4 Whisk together buttermilk and egg yolks in large bowl. Beat flour mixture into buttermilk mixture along with melted butter.
  3. 3 of 4 Beat egg whites in small bowl until stiff, but not dry peaks form. Fold into pancake batter.
  4. 4 of 4 Heat large skillet or griddle over medium-high heat. Lightly brush with vegetable oil. Working in batches, ladle in scant 1/3 cup batter for each pancake; cook until set and bubbly on top, 2 minutes. Turn pancakes over; cook 1 minute, or until cooked through. Keep warm in 225 degrees F oven.

Blueberry Syrup:

  1. 1 of 1 Combine fresh or frozen thawed blueberries, sugar, water and ground nutmeg in small saucepan. Bring to boiling over medium heat. Reduce heat to low; simmer for about 7 minutes or until syrup is thickened. Makes about 1-1/2 cups.

Brown Sugar Syrup:

  1. 1 of 1 Combine packed dark-brown sugar and water in medium-size saucepan. Bring to boiling; stir to dissolve sugar. Lower heat; boil gently until syrupy, about 15 minutes. Stir in vanilla. Makes about 1-2/3 cups.
Nutrition Information for Fluffy Buttermilk Pancakes with 2 Syrups
Servings Per Recipe: 4
Per Serving: 248 mg chol., 9 g sat. fat, 55 g carb., 18 g Fat, total, 451 kcal cal., 16 g pro., 930 mg sodium
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Printed from FamilyCircle.com 11/16/2018