American pancakes with blueberry syrup

American pancakes. It’s not exactly something we eat a lot in the Netherlands. In this country, we usually go for a cheese sandwich in the morning, or if we’re having a fancier breakfast, maybe a croissant. American pancakes aren’t really a common choice here. Still, I was curious about how they would taste. Is it really so different from regular pancakes, and is it something that can be eaten in the morning? Right now, as I’m writing this, I have a new barbecue from Severin on loan to review, and it comes with a plancha, so why not give it a try? I’ll tell you more about that barbecue in another article.

As the name suggests, American pancakes originate from the USA. They are often enjoyed on weekends there. And I have to admit, they are quite delicious. Pancakes can be paired with a variety of toppings, like fresh fruit, maple syrup, regular apple syrup, butter, and more. You really can’t go wrong with these combinations. What I notice about these American pancakes is that they are inherently sweet. The vanilla in the pancakes makes them much sweeter than the pancakes we’re accustomed to in the Netherlands. But here’s a good tip for you if you enjoy sweet pancakes: add some vanilla sugar to the batter.

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Ingredients

• For the pancakes:

• 200 grams of flour

• 120 grams of milk

• 4 eggs

• 2 teaspoons of baking powder

• 1 teaspoon of brown sugar

• Vanilla extract

• For the blueberry syrup:

• 2 cups of blueberries

• 1 cup of water

• 1/2 cup of sugar

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Instructions for the american pancakes

• In a bowl, whisk together eggs and milk until well combined.
• In another bowl, mix flour, baking powder, brown sugar, and vanilla extract, and stir well.
• Combine the egg and milk mixture with the dry ingredients and mix thoroughly using a whisk.
• Once you have a smooth batter, the pancake batter is ready.
• Ensure that your grilling surface is hot. Grease the surface with butter before making the pancakes.
• Scoop about 2 full tablespoons of batter onto the grilling surface for each pancake. Keep an eye on the pancakes. When the top starts to dry and the edges turn brown, flip the pancakes over.

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Directions for the blueberry syrup

• In a saucepan, combine all the ingredients for the blueberry syrup and bring to a boil. Stir gently and let it simmer for 10 minutes
• After 10 minutes, mix 1 tablespoon of cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour this mixture into the syrup. Stir well.
• Mash the blueberries with a masher for a chunkier texture, or use an immersion blender for a smoother result.
• Pour the blueberry syrup over the pancakes. The syrup can be stored in the refrigerator for up to 2 weeks.