Blueplate Special: Blueberry Pancakes with a Side of Blueberry-Glazed Bacon

Prep Time: 20 minutes
Cook Time: 15-20 minutes

Ingredients

  • 1 cup blueberry puree, purchased (or use recipe below)
  • 3⁄4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 3 tablespoons melted butter
  • 1 cup fresh or frozen blueberries
  • 1 pound sliced bacon
  • 1-1⁄2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1-1⁄4 cups buttermilk
  • 1⁄2 cup milk

Blueberry Puree

  • 2 cups fresh or frozen blueberries
  • 1⁄2 cup water

Instructions

  1. Heat oven to 350°. In a small bowl combine blueberry puree and maple syrup; remove ½-cup of the mixture and set aside.
  2. Separate bacon slices and place on a rack over a rimmed baking sheet; bake 10 minutes. Remove from oven and brush both sides of the bacon slices with the reserved ½-cup of blueberry-maple mixture. Bake until bacon is crisp and glaze is set, 5 to 10 minutes longer. Cover bacon with foil to keep warm.
  3. In a medium bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl stir buttermilk, milk, eggs and melted butter.  Add to the dry ingredients; stir just until combined (do not over mix; a few lumps will remain).
  4. Rub a large nonstick skillet with oil just to coat and heat over medium heat.  Ladle batter onto skillet, using ¼-cup batter for each pancake. Dot each with several blueberries. Cook until bubbles break on the surface, 2 to 3 minutes. Flip and cook until lightly browned, 1 to 2 minutes more. Repeat with remaining batter. Serve with the remaining blueberry-maple syrup mixture and blueberry glazed bacon.

In a small saucepan, simmer blueberries and water until blueberries begin to pop and release juice, about 5 minutes. Drain blueberries, reserving juice. Place cooked blueberries in a blender or food processor and blend until smooth, adding small amounts of juice, as needed. Yield: 1 cup

About This Recipe

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