This morning Jazz Brunch is all about Kids Day : We are having mini pancakes and blueberry syrup:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons white sugar
1 1/4 cups milk
4 tablespoons butter , melted
You can add the dry ingredients and whisk together, then add the wet and combine fully.
I tend to just put everything in a bowl and whisk, these pancakes are really fuss free.
Heat a pan or griddle on medium-low heat and coat with a small layer of butter.
Using a tablespoon measure use about 3/4 of a tablespoon of batter (just scoop with the tablespoon measure but don’t scrape out the entire amount, a quick pour will leave enough behind).
Cook the pancakes on both sides until lightly browned, about 45 seconds on each side.
2 cups blueberries, fresh or frozen
1/2 cup sugar or honey
1 cup + 2 Tablespoons water, divided
1 Tablespoon cornstarch
Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
In a medium saucepan, bring water, sugar and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm
Today I am celebrating Kids Day and Paul Bunyan day with Silver Dollar pancakes and Blueberry (Blue the Ox) Syrup….. Enjoy Lisa