Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

I know I've been a bit heavy with the breakfast recipes, but as you know, it is one of my favorite meals.  Also weekend mornings are just a bit more relaxed at our house and I find I'm able to leisurely put together a nice breakfast or bunch for my family.  This version of blueberry buttermilk pancakes came about when my two year old woke up asking for blueberries for breakfast.  I asked if blueberry pancakes sounded good and he was all for it!  

I've been wanting to try a Lemon Blueberry pancake recipe for awhile and this one just sounded great!  And it sure is!  I believe the blueberry maple syrup could be the star of this one!  However, the pancakes can't be overlooked.  They are fluffy and flavorful and the whole meal is delicious without being overly sweet.  This is a definite keeper and as my husband would say "these pancakes are insane"!   Enjoy!  :)

Lemon Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

Ingredients:

Blueberry Maple Syrup
2 cups fresh blueberries
1 cup maple syrup (grade B)
2 tablespoons sugar
1 stick cinnamon
1 strip lemon zest

Pancakes
1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
Zest of two lemons (minus the strip used for the syrup)
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries

Butter for pan/griddle


Directions:

For the syrup:
In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon strip. Bring to a simmer over low to medium heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature. (I strained and used immediately without the overnight chill and it was fantastic).

For the pancakes:
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. 

In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.


In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.

Preheat oven to 200 degrees F.


Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm the.  Repeat with remaining batter. 

Source:  adapted from Bobby Flay - Throwdown