Buttermilk Pancakes & Berries!

Buttermilk pancakes with cinnamon summer berries - Brunch Recipes

Haven’t posted a recipe for a while…been swamped with wonderful clients….woke up to a foggy morning, a few hours until work and thought a nice breakfast with my family sounded heartwarming.  What’s better than buttermilk pancakes to soak up summer’s sweetness!

Berry Syrup:

1 lb of your favorite summer berries (I use blueberries, raspberries and blackberries)
1/2 c sugar
1/2 t cinnamon
1 t lemon zest
1T arrowroot
Juice of one orange

To make the summer-berry sauce, put the sugar, cinnamon and arrowroot in a saucepan. Using a wooden spoon, stir in the orange juice. Set over a low heat and stir until the sugar has dissolved and the mixture starts to thicken. Add the berries, turn up the heat, bring to a simmer and cook gently for 5 minutes or until the sauce is slightly thickened. Set aside.

Buttermilk Pancakes:

3 T unsalted butter melted
2 c all-purpose flour
1/4 c granulated sugar
2 t baking powder
1 t baking soda
1/2 t. kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the griddle

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve with the berry syrup, a sprinkle of cinnamon sugar and a little creme fraiche! They are great with a few slices of Applewood Smoked Bacon.

Photo courtesy of Tara Fisher.