BLUEBERRY PANCAKES

BLUEBERRY PANCAKES

These are the slightly modified NYT buttermilk pancakes with wild blueberries inside and a blueberry gastrique on top. The sauce is quite tart and mixes well with maple syrup.

COOK TIME: for sauce- 10 minutes | SERVINGS: one round of pancakes -6 large, 12 small

---

INGREDIENTS

FOR BLUEBERRY PANCAKES

- 1 cup wild blueberries (I use the frozen bag of Wyman's) + BUTTERMILK PANCAKES

FOR GASTRIQUE

- 1/2 cup white wine

- 1 tblsp white vinegar

- 2 peels of lemon- without white pith

- 1 cinnamon stick- an intact piece so you can just remove it and not have to strain

- pinch of salt

- splash of vanilla

- 1 tblsp sugar

-2 cups wild blueberries

- juice from one lemon

- 1 tblsp butter (I used salted)

INSTRUCTIONS

1. Add wild blueberries to buttermilk pancakes a minute before you flip them.

FOR GASTRIQUE

1. Place wine, vinegar, lemon peel, and cinnamon in pot, bring to a boil and reduce to au sec. (almost dry)

2. Remove cinnamon stick and lemon peel. Add in sugar, salt, vanilla, and blueberries. Simmer for a minute or two and turn off heat.

3. Off the heat, stir in butter and lemon juice.

4. Taste, adjust for your preference. My advice is to keep it tart so it can be enjoyed with maple syrup.

---

* on left- blueberry gastrique; on right- buttermilk pancakes with wild blueberries topped with blueberry gastrique and maple syrup