Sunny's Candy Bar Pancakes with Scary Blueberry Syrup

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 8 pancakes
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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

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

  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.

Scary Blueberry Syrup:

  1. 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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