Double Blueberry Pancakes

Blueberries, blueberries everywhere. I recently went to our local berry farm, and picked my way through their gorgeous rows of tall blueberry bushes. Inspired by the mounds of frosty looking fruit piled in my kitchen, I decided to indulge in these double blueberry pancakes. These baby blues are perfect for a lazy weekend breakfast or, with a little planning you can easily give yourself a lovely Monday morning treat.

Ingredients:

Your favorite pancake batter - prepared ( I used Hodgson Mill's buckwheat mix)

Blueberry syrup (recipe to follow)

Blueberries

Butter

Powdered Sugar

Start by heating a non-stick skillet over medium heat with one tablespoon of vegetable oil. Rub the oil around the skillet with a paper towel, or a basting brush to distribute it around the pan. Once the skillet is nice and hot, pour a quarter cup size of batter into the pan, and quickly drop a small hand full of blueberries across the top of the batter. Distribute the berries evenly so that you can get one in every bite! Wait just a minute or two for the batter to bubble up then flip each pancake. Leave in the pan for another 1-2 minutes or until cooked through. For more on creating the perfect pancake, watch this short video by Kathy Maister at StartCooking.com.

Top pancakes with a couple of pats of butter, blueberry syrup, and a few shakes of powdered sugar.

Adjust this recipe accordingly based on how many hungry mouths you have to feed!

Blueberry Syrup:

1/2 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 tablespoon cornstarch
2 teaspoon lemon juice
2 cups blueberries

This is easy, are you ready? Pour all ingredients into a bowl and mix well. Heat in the microwave for 4- 5 minutes or until thick. This topping can be saved for up to a week. Mine never even lasted that long.

** For an easy weekday morning breakfast, prepare pancake batter ahead of time - it will keep for several days in the fridge, right alongside your syrup.