Blueberry Vanilla Pancakes with Blueberry Orange Syrup

Remember what happened two weekends ago?

Well, last night on our way home from a date with our BFFs, Lee asked me if I was thinking about making pancakes in the morning. I said that I would, knowing that would depend on what time he decided to roll out of bed.

This morning we went through our same conversation:

Me: I’m getting up. Do you want me to make pancakes?
Lee: (gurgled mumbling)
Me: Okay, well I’m getting up. I’m making pancakes. I will yell when they are done. It’s in
your hands after that.
Lee: (gurgled mumbling)

I opened the refrigerator and there was a carton of blueberries staring right at me…so I went with it.

I decided on blueberry pancakes with blueberry syrup. Clearly, I felt like I needed to use ALL of the blueberries.

While I had the syrup simmering, I was working on the pancakes. I had to make some plain ones because I never know how Lee is going to feel about eating things that aren’t part of the basic man food groups – chicken, steak, potatoes, beer.

I get bored really quickly. Like really fast. The whole 3 minutes it was taking my pancakes to finish!? It was just unbearable!! To pass the time, I figured I would sample my syrup. It started out as just sampling a piece of a pancake. It then turned into two. Two pancakes, not two pieces. I just couldn’t help it.

Just a little stack of heaven.

Blueberry Vanilla Pancakes with Blueberry Orange Syrup

Vanilla Pancakes:

1-1/2 cups all-purpose or whole-wheat flour

3-1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

1-1/4 cups low-fat or skim milk

1 egg

1 tablespoon canola oil

1 teaspoon vanilla

1/2 cup fresh or frozen blueberries (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, oil and vanilla. Whisk together and mix until smooth.

Heat a griddle or frying pan to medium-high heat. Spray with non-stick cooking spray. Pour batter onto griddle or pan, using about 1/4 cup for each pancake. Cook on one side until bubbles on top start to pop. Add blueberries on batter, if desired. Flip and brown other side, approximately 2 minutes.

Blueberry Orange Syrup:

1 cup fresh blueberries

3 tablespoons sugar

1/2 cup orange juice

Add blueberries, sugar and orange juice to small pot heated to medium-high heat. Bring to a boil, constantly stirring and crushing the blueberries. Let boil for 3-5 minutes, or until thickened. Once thickened, reduce heat and simmer until ready to serve over pancakes.

Thankfully, you don’t have to decide what to make for breakfast tomorrow! I decided for you!

Have a wonderful Saturday!!!