Page 195 - UMass2018_CookBook

Pancakes and Blueberry Syrup
O’Loughlin Family, Norwell, MA
“This is our Sunday morning breakfast. Whenever the kids have friends who sleep over, they always want Jilly’s pancakes.” — Jill O’Loughlin
Preparation
1. To make the blueberry syrup, place the blueberries and their accumulated juices in a blender. Blend until smooth. Warm, if desired. Set aside.
2. To make the pancakes, in a large bowl, whisk together the flour, baking soda, sugar and salt. In another bowl, whisk together the eggs, milk and butter.
3. Add the wet ingredients to the dry ingredients and gently stir to combine. Add more milk, as needed, until batter is thick but pourable. Do not over mix.
Let the batter sit for 5 minutes.
4. Heat a griddle over medium-high heat until hot. Lightly grease with butter. Pour about 1/3 cup of batter for each pancake and cook until golden brown on each side and fluffy. Repeat with the remaining batter.
Ingredients
Serves 6
FOR THE BLUEBERRY SYRUP:
1 package frozen blueberries, thawed
FOR THE PANCAKES:
3 cups all-purpose flour 5 teaspoons baking soda
6 tablespoons granulated sugar
1 1⁄2 teaspoons salt
2 large eggs, lightly beaten
1 1⁄2 cups milk, plus more, as needed
1 tablespoon unsalted butter, melted, plus more for greasing
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