Friday, October 28, 2011

Blueberry Banana Pancakes with Maple Butter

A deep Fall has settled in Vancouver, and I can finally feel Winter coming on. The mountains, when not shrouded in fog, are covered with a light dusting of snow. The grass is crunchy with frost in the morning. And my hands hurt like hell when I have to pump gas. It's all left me wanting to curl up in the mornings with tea and a warm, hearty breakfast.

I made maple butter the other day. It's unfortunately not the maple cream variety-- the one made by heating and cooling syrup until it reaches a creamy, spreadable consistency-- but rather maple syrup that's heated to 240F, and mixed with butter. The result is a smooth, buttery, maple spread that makes pancakes, cornbread, muffins, bacon, everything, absolutely wonderful.

(Yes; I just admitted I spread what is essentially butter on bacon. Moving right along...)

It was perfect spread over these blueberry banana pancakes, fresh off the griddle and sprinkled with berries and warm syrup. The boy and I finished far too many, curled up under blankets on the couch, enjoying a lazy fall morning, and are sure to do the same thing tomorrow morning.


Blueberry Banana Pancakes




1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
2 cups buttermilk
1/2 cup mashed banana
2 eggs
1/4 cup canola oil
1 1/2 cup blueberries

Mix dry ingredients together in large bowl.
In a medium bowl, combine wet ingredients (eggs, buttermilk, banana, and oil) and stir until blended.
Add the wet ingredient to the dry ingredients and stir until just combined. Gently mix in the chocolate chips. Little lumpy unmixed flour clumps are fine, and even encouraged.
Heat a lightly oiled skillet or griddle to medium low.
When water bounces and dances gently on the skillet, drop ¼ or so of batter onto it.
When bubbles begin to form, gently flip the pancake, and cook until golden brown.
Slather in butter and syrup


Maple Butter

3/4 cup pure maple syrup 
1 cup butter

Heat the maple syrup in a saucepan, until it reaches 240F.  Remove from heat and stir in the butter. 
Whip in a stand mixer until well combined, about 10 or so minutes.
Store it in an air-tight container, and put it on nearly everything.


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