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Blueberry Champagne Syrup

Course Breakfast, Pancake Syrup
Cuisine American
Keyword Blueberry Syrup, Syrup
Servings 4 people
Author David of Sunset & Sewanee

Equipment

  • wire whisk
  • mixing bowl
  • non stick skillet or griddle
  • food processor or blender
  • non stick spatula
  • measuring cups and spoons
  • saucepan

Ingredients

Blueberry Champagne Syrup

  • 1 cup blueberries, fresh
  • 1 cup blueberry puree
  • 1 cup champagne or sparkling wine
  • ½ cup sugar, granulate/caster
  • ¼ cup honey
  • 2 tbsp lemon juice
  • ¼ tsp cinnamon, ground
  • ¼ tsp vanilla extract

Basic Buttermilk Blueberry Pancake Batter

  • 2 cups flour, All-purpose
  • 2 whole eggs, lightly whisked
  • ½ cup brown sugar
  • ½ tbsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ cup butter, melted
  • 2 cups buttermilk
  • 1 tsp vanilla extract
  • ½ cup blueberries, fresh

Instructions

Blueberry Champagne Syrup

  • Add one cup of fresh blueberries to a blender. Process on medium speed until smooth.
  • Add the sugar, honey, lemon juice, cinnamon, 1 cup of blueberry puree, 1 cup of fresh blueberries, and the champagne to a medium pot. Bring to a boil, stirring frequently. Avoid letting the syrup overflow the pot. Add the vanilla and cook for 3 to 4 minutes. Remove from heat.
  • Pour the syrup into a clean container and allow it to cool. Place a lid on the container and put into the refrigerator to keep cold for use. The syrup should last at least a week.

Basic Buttermilk Blueberry Pancake Batter

  • Add the flour, sugar, baking soda, baking powder, and salt in a medium-sized mixing bowl. Using a whisk, combine the ingredients until thoroughly mixed.
  • Melt the butter in a saucepan on the range over medium heat until just melted. Remove from the heat and reserve.
  • Add the buttermilk, melted butter, and vanilla extract to the dry ingredients and stir to combine. If the batter is too thick, thin with more buttermilk. (Because this is a homemade batter, it will be thicker than the commercially available mixes)
  • Use the buttermilk pancake mix as you would any other at this point. Pour ⅓ cup of the batter onto a well-buttered, non-stick pan or grill. TIP-(Spray your measuring scoop with vegetable oil to prevent the batter from sticking to the scoop). Using the ⅓ measure, spread the batter out in a circle.
  • Drop a few fresh blueberries (optional) into the batter and cook over medium heat until the edges have set. Flip the pancake with a nonstick spatula and cook on the other side. Once the pancake is done, remove it from heat and repeat the process. You can, if you wish, make several pancakes at a time. It depends on the size of your pan or grill.
  • Serve with extra butter and the syrup of your choice.