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Throwdown Blueberry Buttermilk Pancakes with Blueb

Yields: Approximately 15

1 1/2 cups AP flour
3 tablespoons sugar 
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
2 cups blueberries
Melted butter for brushing the pan or griddle
Ricotta, for topping

1. Whisk together dry in a large bowl. Whisk together wet ingredients and zest in a medium bowl. Add wet to dry and whisk until just combined. Fold in the blueberries and let sit for 15 minutes before using. 
2. Heat a large nonstick pan or a cast iron griddle over medium heat. Brush the pan or griddle with some of the melted butter. Add about ¼ cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate.
3. Serve 3 pancakes per person, top with a large tablespoon of the relish and a dollop of the ricotta…Drizzle with the warm syrup.

Blueberry Cassis Relish
½ cup water
¼ cup sugar
½ vanilla bean, split
1 pint blueberries
Cassis

Combine water, sugar, vanilla bean in a small saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Add the blueberries and cook until slightly softened, remove from heat and stir in cassis. Transfer to a bowl and serve at room temperature?

Maple Blueberry Syrup
½ cup maple syrup (grade B)
1 strip lemon zest
Fresh blueberries

Bring maple syrup and lemon zest to a simmer over low heat. Add the blueberries and cook until the blueberries, soften slightly, 5 minutes. Remove from the heat. Serve warm. 


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