INGREDIENTS

INSTRUCTIONS

BLUEBERRY SYRUP
Date:    Mon, 24 Jun 1996 08:40:19 -0400
From:    Betsy Burtis <BuddoB@AOL.COM>
From: Good Morning America.
For our family cooking segment, Joel decided to make one of his breakfast
favorites - pancakes with blueberry syrup.
Put the eggs in a mixing bowl and stir until well blended.  Add the salt,
baking soda, flour, sour cream, and sugar, and mix well.  All of this can
be done in a blender, if you prefer.
Heat a griddle or frying pan until it is good and hot, film with grease,
and drop small spoonfuls of batter onto the grilddle-just enough to spread
to an approximately 2 1/2-inch round. When a few bubbles appear on top of
the pancakes, turn them over and cook briefly.
Blueberry Syrup: Cook 1 cup berries, sugar, water, lemon juice and vanilla
in heavy medium suacepan, stirring until sugar dissovles.  Increase heat
and bring to boil. Reduce heat and simmer until mixture thickens to syrup,
stirring occasionally.  Add remaining 1 cup blueberries and cook until
soft, stirring occasionally, about 5 minutes. (Can be prepared 2 days
ahead. Reheat before serving.) Makes about 1 3/4 cups.
Hint: These pancakes are very light, more of a crepe texture than a cake
texture becausethey're made with very little flour. Flipping them takes a
little more care than you might be used to.  Try them with warm maple syrup
instead of the blueberry syrup.  I call them "Floaters" because they're so
light they seem to float right off the plate. And right onto your thighs
(especially if you use regular sour cream).
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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