Recipe courtesy of Sunny Anderson
Episode: Hauntingly Good
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Sunny's Candy Bar Pancakes with Scary Blueberry Syrup
Total:
55 min
Prep:
15 min
Inactive:
5 min
Cook:
35 min
Yield:
8 pancakes
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
5 min
Cook:
35 min
Yield:
8 pancakes
Level:
Easy

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
Scary Blueberry Syrup:
  • 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

Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine. 

Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.

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. 

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.

Scary Blueberry Syrup:

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. 

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