Tuesday, April 24, 2012

Pancakes and Blue berry syrup

Blueberry Syrup recipe:
1 bag frozen or fresh blueberries
agave nectar or maple syrup
Combine the blueberries and a little water and bring to a boil then simmer on low for 1-2 min. Transfer to a blender and add sweetner- blend and put in a glass jar. You can keep this for quite some time in the fridge.
 We served this pancake at our 4th of July community breakfast we put on last year and everyone raved about them and much preferred them over the yucky white ones you make out of the bag. Yahoo!!
The trick to pancakes is to NEVER flatten them with the spatula while cooking. These are real buttermilk kind, fluffy, soft and full of flavor and nutrition.
2 C soft wheat and barley mix flour (or as always just wheat)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/4 C honey
1/4 C oil (coconut melted)
2 eggs
2 C buttermilk or water or milk alternative

Combine all ingredients and let sit for a moment to soak together. Then put on a greased pan (use coconut oil) and do not press down on them when flipped. Watch them rise and then eat with pure maple syrup or blueberry syrup and fruit.

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