Intro

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Pancakes have a way of making mornings feel special. One can’t help but smile as they bite into a pile of fluffy, pillow-like cakes that are made moist with a bath of syrup.

Around here we have pancakes quite often. I guess we like our mornings to feel special. Or I just love how excited my kids get when they see me grabbing the flour, sugar, baking powder and syrup from the cupboards. They know what’s coming and they’re eager to get involved in the dumping and mixing. Grabbing their aprons and pushing the “baking” chairs up to the counter the flour starts to fly.

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I’m not one to be satisfied with just butter and syrup for my pancakes. Because of this we have gone through many pancakes phases depending on the season and my mood. One of our all-time favorites is chocolate chip pancakes served with a heaping pile of unsweetened. cold, whipped cream.

Lately our pancakes have been slathered with blueberry butter. A lightly sweetened butter is mashed with fresh blueberries to create a new, fun and extremely delicious addition to our pancakes.

I imagine this butter would be equally thrilling on scones, muffins, quickbreads, etc. I know for a fact that it makes a great quick breakfast when slathered on toast.

But for now, I’m sticking with pancakes.

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Basic Pancakes

3 tablespoons sugar

2 eggs

1/2 teaspoon vanilla extract

3 tablespoons butter, melted

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1 cup + 3 tablespoons milk

Whisk the sugar, eggs and vanilla until lightened and foamy. Stir in the melted butter. Add the flour, salt and baking powder then stir in the milk to create a smooth batter. Vigorously whisk briefly to remove lumps.

Use a non-stick skillet that is lightly greased with pan spray or butter. Pour about 1/4 cup batter onto the pan when the butter or oil is sizzling. Fry until bubbles appear on the surface, then carefully flip. Cook for 2-3 minutes on the other side – until golden.

Serve pancakes with softened Blueberry Butter and warmed pure Maple Syrup.

Blueberry Butter

adapted from Apples for Jam by Tessa Kiros
1 stick butter, salted (or add 1/4 tsp salt), softened

1 1/2 Tablespoons Confectioner’s sugar

3/4 cup fresh blueberries

Combine the butter and the sugar. Mash the blueberries with the butter until the butter is lightly colored from the blueberry skins. You still want to maintain lots of nice blueberry chunks, so be careful not to over mash.

Store in the fridge for up to one week.

 

57 Responses to “Pancakes With Blueberry Butter”

  1. Gina

    The blueberry butter is to die for! Thank you so much for this recipe. I am making another batch right now using strawberries! I am totally obsessed! Thank you! I will be making this for gifts in cute jars soon.

    Reply

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