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Categories:
maple syrup blueberries old-fashioned oats all-purpose light brown sugar unsalted butter flour sugar baking powder baking soda kosher salt egg buttermilk unsalted butter vegetable oil blueberries
Viewed: 33 - Published at: 9 years agoIngredients
- 3/4 cup pure maple syrup
- 1/4 cup blueberries
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter, melted, slightly cooled
- Vegetable oil (for skillet)
- 1 cup blueberries (about 5 ounces)
Method
- Puree syrup and blueberries in a blender until smooth; set aside.
- Preheat oven to 350°F. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool.
- DO AHEAD:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.
- Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.
