Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 46 : 46

He A Lt H Y Cuisine

Keep the first batch of pancakes warm on a baking sheet in a 200-degree oven while cooking the remaining pancake batter. BLUEBERRY PANCAKES Preheat a cast-iron griddle over medium while mixing batter. If using frozen berries in the pancake batter, thaw them first, and gently blot them dry on paper towels so their color doesn’t leach into the batter. For the pancakes, combine flour, sugar, baking powder, salt, and baking soda. together milk, sour cream, eggs, and 4 Tbsp. butter; whisk into dry ingredient­s just until blended. Fold blueberrie­s and zest into batter. griddle with melted butter. Pour about cup batter onto hot griddle for each pancake. (If batter seems too thick, thin with 1–2 Tbsp. more milk.) pancakes until bubbles appear on tops and bottoms brown, 4 minutes. Flip pancakes and cook until bottoms brown, 3 minutes more. Repeat with remaining batter. Makes 5 servings (about 20 pancakes and 13/ cups syrup) Total time: 30 minutes WHISK: 4 1 1 2 4 cup milk cup sour cream eggs Tbsp. unsalted butter, melted cup fresh frozen blueberrie­s tsp. minced lemon zest Melted butter Whisk FOR THE SYRUP, HEAT: 2 cups fresh blueberrie­s cup water cup pure maple syrup tsp. ground cinnamon Tbsp. cornstarch Tbsp. water tsp. minced lemon zest or frozen Brush 3/4 or 3/4 1/2 1/4 1/4 1/2 2 1 Cook For the syrup, heat blueberrie­s, cup water, maple syrup, and cinnamon in a saucepan over medium-high to a boil. Reduce heat and simmer until blueberrie­s begin to burst, 15–20 minutes. together cornstarch and 1 Tbsp. water, then whisk into syrup; cook until thick and syrupy, 1–2 minutes. Stir zest into syrup, then transfer to a blender or food processor; pulse until syrup reaches desired consistenc­y. 1/4 3/4 FOR THE PANCAKES, COMBINE: 13/ 3 2 1 cups all-purpose flour Tbsp. sugar tsp. baking powder tsp. kosher salt tsp. baking soda 4 Whisk Per serving: 559 cal; 21g total fat (13g sat); 136mg chol; 802mg sodium; 80g carb (3g fiber, 39g total sugars); 11g protein 1/2 46 C U I S I N E AT H O M E .CO M