Blueberry Light Wheat Pancakes with Maple Butter is the perfect way to enjoy your morning. I made the Maple Butter two ways. Above I followed directions and cooked the syrup. The second time I simply whipped the room temp butter with 1/2 cup of pure maple syrup (below).
I lovelovelovebreakfast. I remember talking to my friend Nick about how people just don’t eat or go out to eat breakfast much any more (unless you count McD’s).
Sad. I’m a HUGE breakfast fan. If I have a chance to go out for either breakfast or lunch, I’ll choose breakfast nine out of ten times. At home, I make breakfast every morning for the baby. I found this recipe at Leanne Bakes, a wonderful blog filled with yummy dishes. I changed up the recipe by adding cake flour (to lighten the cakes) and yogurt (instead of banana for moisture and tang) to the original recipe and then modified the maple butter to a simplified version.
I guess the fact that he ate about ten pancakes total means the wheat and yogurt didn’t kill him.
Blueberry Light Wheat Pancakes with Maple Butter
- 1 cup cake flour
- 1 cup whole wheat flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- dash of salt
- 2 cups thick buttermilk I like Winder Dairy brand
- 1/2 cup thick vanilla yogurt I used Chobani
- 2 eggs
- 1/4 cup canola oil
- 1 1/2 cup blueberries fresh ( if frozen, see note below)
- 3/4 cup pure maple syrup
- 1 cup butter
Mix dry ingredients together in large bowl.
In a medium bowl, combine wet ingredients: buttermilk, yogurt, eggs and oil and stir until blended.
Add the wet ingredient to the dry ingredients and stir until just combined. Gently fold in blueberries.
Heat a lightly oiled griddle or non-stick frying pan to medium high heat.
Using a ¼ cup measure, pour batter onto pan. Cook just until bubbles begin to form, then flip carefully.
Continue to cook for an additional 2-4 minutes until pancake is done in the middle. Test by quickly pressing on the center of the pancake and check to see if the cake springs back. Do not pat down the pancake, do not flip more than one time.
Top with Maple Butter.
Heat the maple syrup in a saucepan, until it reaches 240. Remove from heat and stir in the butter. Whip in a stand mixer until combined well, about 10 minutes.
-If you are using frozen blueberries,do not thaw berries first. Add the berries to the batter after you have poured the batter on the griddle. Sprinkle a few berries on each pancake. Let cook, then flip to cook the other side. Resist the urge to flatten out the pancake or “even up” the pancake. This will result in a pancake that is not light and airy. If you add frozen berries to the batter and mix, the berries will bleed into the batter as they thaw, and you’ll end up with blue batter.
-I tried the maple butter as written above, then also made it using 1 cup butter softened, and ½ cup pure maple syrup beaten for about 10 minutes. It saved the step of of boiling the maple syrup and produced a thicker butter than the boiled method. If you are looking for more of a syrup, use the cook method, if you want a thick, spreadable butter, just beat butter and syrup together.