Sunny's Candy Bar Pancakes with Scary Blueberry Syrup (Sunny Anderson) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
kosher salt |
2/3 cup milk |
2 tablespoons vegetable oil |
1 egg, beaten |
4 tablespoons butter, divided into 4 equal pats |
1 regular-size candy bar or equivalent (butterfinger or snickers preferred), crushed or chopped |
scary blueberry syrup, recipe follows |
2 pints blueberries, picked through and scary ones sent to the grave |
1/2 cup sugar |
zest of 1 lemon |
1 tablespoon lemon juice |
1/2 cup maple syrup |
kosher salt |
Directions:
1. Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
2. Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
3. Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
4. Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup.
5. Scary Blueberry Syrup:
6. Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm. Makes 1 1/2 cups.
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