Light & Fluffy Buttermilk Pancakes with Strawberry Syrup

I love to sometimes surprise my kids with a special breakfast on a Saturday or Sunday morning.  Not every Saturday or Sunday mind you....then it wouldn't be a surprise.  All week long they pretty much eat cereal, oatmeal or eggs with cheese and toast.  So they love when they wake up to something different.  It just makes for start of a good day.  Happy kids generally result in an even happier mommy!

So this past weekend I got up early (now THAT is love), opened the fridge and saw a very sad container of strawberries just sitting there ready to be either used ASAP or thrown in the compost/recycle bin.  Option B: No, no, no!!  I decided the best course of action would be to turn some borderline nasty strawberries into some sweet delicious strawberry syrup for a pancake topping.  I am so glad I opted for this.  The strawberry syrup turned out so good...a beautiful red topping that is not too thick or too thin and is bursting with yummy strawberriness.  It made me really excited for all the delicious strawberry dishes I will be able to make with the fruit I will yield from my strawberry garden this summer.  This is a super simple recipe and could easily be adapted with other fruits like blueberries, raspberries, blackberries, cherries, peaches....not sure about bananas, but maybe??

I am always on the search to try a new pancake recipe and recently started following a really cool blog, SWEET AS SUGAR COOKIES.  If you are looking for suggestions on sweet treats to make, I would click on over and check out Lisa's page.  The other day she blogged (and raved) about some super fluffy pancakes she had made from an Alton Brown (the Food Network cook that breaks down everything scientifically) recipe.  She had a picture of this stack of pancakes she made that was a mile high!  I wanted to try them as soon as possible....this particular morning would be the perfect reason to whip up a batch.  Much like Lisa, I have no idea scientifically why separating the egg whites from the egg yolks and then combining them at a later point in the recipe results in such a high rising pancake, and honestly after I started eating the pancakes I really could have cared less.  They really were so light and fluffy!  My husband even commented about how "puffy" they were...and for him to notice ANYTHING about the food I make automatically gets the recipe bonus points.  It was pretty fun to watch how they elevated right after flipping them...I was a tiny bit sad Brenna wasn't there to watch them with me.  I think I might make them again tonight just so I can share the novelty with her.  Plus is there any WRONG reason to make pancakes?!?  I don't think so!!

Strawberry Syrup

I have been making syrup like this for years and honestly don't know where I found the recipe.  It's really just a simple syrup with fruit mixed in it...not sure anyone can really lay claim to this one.  Recipe yields about 2 cups of syrup.

2 c. chopped strawberries (if you want smooth syrup, mash your strawberries.  I wanted chunks in mine so I just cut them up.  They break down quite a bit during cooking anyway.)

1 c. white sugar

1 c. water

2 tsp. cornstarch

   

Add 3/4 c. of water and 1 c. sugar to a saucepan and bring to a boil, stirring frequently.

Once the sugar is dissolved and mixture is boiling, slowly add the strawberries.  Continue to stir until mixture returns to a boil.

Reduce heat and simmer, uncovered, for 10 mins.  Make sure you continue to stir often so the syrup doesn't stick to the pan.  Meanwhile, in a small bowl, combine the cornstarch with the remaining 1/4 c water and stir until dissolved.

Pour the liquid cornstarch into the mixture and continue stirring constantly until desired consistency is reached.  Remove from heat.  Syrup will thicken slightly as it cools.

Buttermilk Pancakes (Alton Brown)

*I forgot to count how many pancakes I got, but there was more than enough for my family.  I'd say there was probably about 16 of them.

2 c. flour

1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 egg, separated
1 c. buttermilk (I had no buttermilk so I added 1 tbsp. white vinegar to enough milk to make 1 cup)
2 tbsp. melted butter

In a large mixing bowl, combine the flour, baking soda, baking powder, salt and sugar.

In a small bowl, melt the butter.  Then whisk together with the egg yolk until blended.

In another container, whisk together the egg white with the buttermilk (or fake buttermilk that I made).

Combine the butter mixture with the buttermilk mixture and mix well.

Add the liquid ingredients to the dry ingredients, and mix until ingredients just start to come together.  DO NOT stir until mixture is smooth.  There will still be lumps in your batter...this is OKAY!

Lightly grease a pan or griddle and heat over medium heat.  Gently drop the batter by 1/4 c and cook until bubbles start to form around the edges and the bottom is golden brown.

Flip the pancakes and prepare to be amazed!

Continue cooking for an additional minute, until other side is golden brown.

Buttermilk Pancakes and Strawberry Syrup.  YUM!

As I was making the scrambled eggs, I cracked open 1 egg that had 2 yolks.  See it on the top?!?  I hate these for no other reason than they creep me out!! =)

Recipe for: Strawberry Syrup

www.momsaysjustonebite.blogspot.com

To prepare: Recipe yields about 2 cups of syrup.  Store the unused portion in an airtight container in the refrigerator.

Ingredients

Directions

2 c. chopped strawberries 1 c. white sugar 1 c. water 2 tsp. corn starch

1.   In a saucepan, combine ¾ c. water and 1 c. sugar.  Heat the mixture to boiling, stirring frequently. 2.   Slowly add the strawberries and return mixture to boiling, stirring frequently. 3.   Reduce heat and simmer, uncovered, for 10 mins. continuing to stir so the syrup doesn’t stick to the pan. 4.   Combine the corn starch with ¼ c. water and mix until smooth. 5.   Add the corn starch mixture to the syrup.  Continue to cook, stirring constantly, until desired consistency is reached.

Recipe for: Buttermilk Pancakes

www.momsaysjustonebite.blogspot.com

Originally from http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html

To prepare: Recipe yields about 14-16 pancakes.  Lightly grease a pan or griddle. 

Ingredients

Directions

2 c. flour ½  tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tbsp. sugar 1 egg, separated 1 c. buttermilk 2 tbsp. melted butter

1.   In a large mixing bowl, combine the flour, baking soda, baking powder, salt and sugar. 2.   In a small bowl, whisk together the melted butter and egg yolk. 3.   In a second bowl, whisk together the egg white and buttermilk. 4.   Combine the butter mixture and buttermilk mixture and mix well. 5.   Add the liquid ingredients to the dry ingredients and mix with a whisk until the batter comes together.  DO NOT work out the lumps. 6.   Heat the pan or griddle over medium heat until water drops dance across the surface.   7.   Gently drop batter by ¼ c onto the griddle, and cook until bubbles form around the edges and the bottom is golden brown. 8.   Flip the pancakes and continue to cook an additional minute until other side is golden brown.

Whole Wheat Blueberry Belgian Waffles and Oven Baked Bacon

After slaving away for 10 years, my husband's employer was nice enough to provide a catalog of interesting, but somewhat meaningless items to choose from as an exchange for a decade of his adult life...NICE!  We narrowed it down to 2 exciting selections.  First choice was a nice set of silverware.  Second choice was a "professional" Belgian waffle maker.  I was really pushing for Option A because I really didn't think we would use the waffle maker all that often.  We had a regular waffle maker that sat down in the basement collecting dust until I finally sold it in a garage sale.  My husband was pulling for Option B and I figured since it was his 10 years of service he should ultimately get the final say.  I guess silverware wasn't rewarding or manly enough (although waffles aren't really manly either).  So I silently conceded and let him place the order for the Belgian waffle maker.  I did probably roll my eyes a few times, but it was honestly so long ago I can't remember.  I wouldn't put it past myself though as I have been known to do this rather frequently!

I am happy to report that on rare occasions I am NOT right and proud to admit that in this one particular instance my husband was right.  Although we would have used the silverware MORE often (we do eat on a daily basis, but not necessarily Belgian waffles), we do use the waffle maker quite frequently.  I'd say we make them at least once a month.  We have even taken it on family camping trips and made a waffle making station for everyone.  I keep tossing around the idea of a Belgian waffle party...I also keep tossing around the idea of getting the neighbors on our cul-de-sac together.  Maybe a waffle bar/brunch thing would be more fun than the barbecue I was initially envisioning!  Hmmmm.....food for thought...no pun intended! 

In my opinion Belgian waffles are so much better than your standard waffles.  They are thick and yeasty and have deep wells for holding mounds of different delicious toppings and syrups.  Over the past few years of experimenting with different waffle recipes this one is hands down my favorite.  The use of whole wheat flour makes the waffle much more dense and filling.  Don't worry, it's still crispy on the outside and soft and moist on the inside, the wheat flour just gives it more of a hearty texture and helps it hold it's shape better against syrups without completely deflating the waffle, which has happened in the past with various different recipes.  For the first time ever I tried throwing some blueberries in with the batter (generally I just make plain waffles with various different fruit toppings, syrups, nuts, whipped cream, etc.).  I think I have just been worried about burning the fruit and ruining the waffle machine resulting in nasty waffles and an angry husband!  Brenna begged and begged for blueberries at the store this week and since they were reasonably priced I bought a pint, got over my fears and threw them in without reservations.  The results were delicious...especially topped with more fresh blueberries, drizzled with a little homemade blueberry syrup I made last fall and some whipped cream.  Tyler said they were "prize-winning" and wanted me to enter them in a waffle making contest...do they even have those?!?  I don't need a prize.  The waffles were prize enough!

I served them with scrambled eggs and oven fried bacon.  I love oven fried bacon!  I will never again cook my bacon in a frying pan.  I hate how I ALWAYS get burned with bacon grease...no matter what I do or try I will inevitably get hit with hot splattering animal fat.  Not many things in the kitchen cause you to simultaneously think "Ouch" and "Gross" at the same time!  I don't know how many countless shirts I have ruined with bacon grease...in fact the shirt I am wearing right now has 3 such stains!  One would think I could just designate one shirt as my "makin bacon" shirt, but I'm not disciplined enough to remember to put it on ever time I make it!  I hate the clean up of bacon grease...it gets all over the stove top and other surrounding things which just smears all around once you try to wipe it up. 

Oven fried bacon turns out perfect every time and leftovers (if any) reheat in the microwave beautifully.  It does have a slightly different taste than pan fried bacon, but not enough to outweigh the benefits of ease of cooking (the oven does all the work...no flipping required), no grease burns and easy cleanup.  I was initially skeptical due to the fear of starting a grease fire in my oven, but I'm happy to report that after months of cooking this way, I have yet to set the smoke detectors off, let alone actually ignite anything.  Guess this is a good thing since I don't have enough bacon or waffles to share with my local fire department.

Oven Fried Bacon

Place bacon slices in a single layer on a foil lined baking sheet.  The foil makes for super easy cleanup.  Place the baking sheet in a COLD oven.  Set oven temperature to 400 degrees and bake 17 - 20 mins.  You really do need to watch the bacon carefully the last few minutes so it doesn't burn, but usually mine cooks the entire 20 mins.

Remove bacon to a paper towel lined plate.  Bacon will continue to cook for another few mins on the plate.

Serve bacon.  That's it!!  Easy enough!!

Whole Wheat Blueberry Belgian Waffles

*This waffle batter is meant to sit overnight and be ready for baking in the morning.  Usually I will mix up the batter in the morning and let it sit out all day so it will be ready for dinner.  Either way works...plus it's never a WRONG time for waffles.  The best part is that the batter can be covered and refrigerated for a few days. My kids know that when I have leftover waffle batter from that night, then they get waffles the next morning too!

1/2 c lukewarm water

1 tbsp sugar

2 1/4 tsp dry yeast (1 yeast packet is 2 1/4 tsp)

2 c milk, warmed

1/2 c unsalted butter, melted and cooled slightly

2 c whole wheat flour

2 large eggs

3 tsp vanilla extract

1/4 tsp baking soda 

1 pint fresh blueberries

Blueberry syrup and whipped cream for serving

In a small bowl, combine yeast, sugar and water.

Let stand 10 mins or until foamy.

Meanwhile, heat the milk for 90 seconds in the microwave and then set aside to cool.  In a second bowl, melt the butter for 45 seconds and then mix in the salt.  Set aside to cool.  Once the yeast is foamy, mix the milk, butter, salt and yeast mixture together.

Place the yeast mixture in a large bowl.  Add the whole wheat flour and mix until smooth.

 

Place waffle batter in a container or bowl, cover tightly with plastic wrap and let sit for 8 hours.  I like putting it in a large pitcher because it makes the batter easier to pour.  You do need to leave a lot of room for expansion because the yeast in the batter will make it rise quite significantly as it sits all day. 



This is what it looks like after 8 hours.



In a small bowl, beat together the remaining ingredients.

Add it to the batter and mix well.  Occasionally, the batter will be too thick to pour.  If this happens, just thin it out with a little more milk. 

Blueberries...YUM!

Preheat the Belgian waffle maker.  I normally use setting #4, but for the blueberry ones, I found setting #3 was the perfect amount of time for cooking.  Place about 1 cup batter into the waffle maker and sprinkle on a handful of blueberries.

The finished waffle!  Wait....it gets better!!

Don't forget the homemade blueberry syrup and more blueberries.

Top with more fresh blueberries, drizzle with blueberry syrup and top with whipped cream.  Delicious!!