Happy Independence Day!
I grew up in St. Louis where they know how to make the dark sky sparkle. Seriously, the best fireworks! My mom would pack all five of us kids in the van (not a mini van… the big kind) and we would drive downtown to the Arch but we would first stop for ice cream (I told you we LOVE ice cream). But this wasn’t just any ice cream, it was Ted Drewes Frozen Custard. It’s been around since 1929 and by golly it’s seriously AMAZING! Like, my grandpa would request that we bring it on our 3 hour airplane packed with dry ice when we would come visit him. Do ya get the picture?
Anyway, on with the story, we’d meet up with family friends and then make our way to the steps right under the Arch by the river. Tons of people, food (everything you can think of that’s fried… corn dogs, funnel cakes-a personal fav… ), concerts, and finally the fireworks would start shooting off from a barge floating on the river. The fireworks were so close they were practically directly over our heads and the bombs would shake the ground and vibrate through my body. All different colors and shapes of fireworks filled the sky and lasted for at least 20 minutes. My favorite are ones that ones that sparkle and then starts to fall and it looks like a weeping willow tree. Well, I hope you all have a good holiday with lots of delicious food and amazing fireworks! 🙂
Sooo, these pancakes…
They’re made with whole wheat flour (healthy), buttermilk (makes them soft and tender), blueberries (explode in your mouth like fireworks… or a gusher), and then they are topped with the most delicious syrup you’ll ever taste.
Mmmmmm. I could almost drink this Buttermilk Syrup.
It’s so much fun to stack pancakes! I mean, how often to do get to make a tower of food and it’s socially acceptable? And I know you are wondering if I ate all this. The answer is YES… and I was very full. Carly even had 2 whole pancakes. It’s was kinda cute to see her with a bright blue tongue and lips. She definitely loved ’em!
Blueberry Buttermilk Pancakes
- 1 cup whole wheat flour*
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk**
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup fresh blueberries
- Buttermilk Syrup
Preheat griddle to 225 degrees or heat a pan over medium-high.
Mix flour, sugar, salt, baking powder and soda together in a medium mixing bowl. Add buttermilk, egg, and vanilla and mix until just combined. Fold in blueberries.
Use a 1/4 measuring cup to scoop and pour batter onto the griddle. Allow pancakes to cook until sides are done and bubbles form on top. Flip and cook until the other side is done.
Serve topped with buttermilk syrup.
*All-purpose flour can be substituted if you don't have whole wheat.
**If you don't have buttermilk you can make your own by combining 1 cup milk and 1 tablespoon lemon juice or vinegar and let it sit for 5-10 minutes until it starts to curdle. If you don't have lemon juice or vinegar her are more options. (I have used this substitute for the batter but not the syrup so I'm not sure if you'll get the same results using it in the syrup.)