Orange Fig Syrup Drizzled Over Blackberry Buttermilk Pancakes Recipes

HOMEMADE FIG SYRUP

Steps:

• Combine figs, sugar, water and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Continue to simmer for 10 minutes or until figs are softened. Remove from heat, cover and let steep for 20 minutes.Strain liquid through a fine mesh seize. Reserve softened figs for another use. You should have about 1 cup of liquid.Return strained liquid to saucepan and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until syrup is thickened and reduced by about a third (it will continue to thicken as it cools). This should take about 15 minutes, slightly less if you are using a wider saucepan (more surface area=more evaporation=quicker reduction time). After reducing you should have about 2/3 cup.Transfer to a jar or other container and let cool slightly, then cover tightly and refrigerate until ready to use. Syrup will keep in the refrigerator for up to 2 weeks.

BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
• Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
• For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
• For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
• Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
• For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.

SPICY ORANGE RICOTTA PANCAKES DRIZZLED WITH RHUBARB SYRUP

Steps:

• In a small saucepan, bring rhubarb, sugar, water and orange strip to a boil over high heat, stirring constantly.
• Once the mixture starts to boil, reduce the heat to low and simmer until the rhubarb breaks up and falls apart, about 20 - 25 minutes.
• Remove from heat, discard the orange strip and gently strain the rhubarb mixture thru a fine mesh strainer until all the juice is collected then discard the rhubarb solids.
• Let the syrup cool to room temperature, than pour into an airtight container and refrigerate until needed.
• This makes 1 1/2 cups of syrup.
• In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, cinnamon, cloves and nutmeg.
• In a separate bowl, whisk the egg yolk, half and half cream, milk, orange juice and zest, melted butter, almond extract, ricotta cheese and macadamia nuts.
• Make a well in the center of the dry ingredients and pour the half and half mixture into the well, whisking until just combined.
• Do not over stir the batter, it shouldn't be smooth, it will have some lumps, which will disappear during cooking.
• In a small bowl, beat the egg whites until soft peaks form, then gently fold the egg whites into the batter.
• Heat a frying pan or a griddle over medium high heat and brush with a few drops of butter or oil, your preference.
• When the pan is hot enough, pour 1/4 cup of the batter onto the frying pan and cook the pancakes on one side for 2 - 3 minutes, then flip pancakes and cook until golden brown.
• To serve the pancakes drizzle with the rhubarb syrup and enjoy.

BLACKBERRY BUTTERMILK PANCAKES

Steps:

• In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
• In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
• Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.

COTTAGE CHEESE AND BUTTERMILK PANCAKES WITH PEACH FIG SYRUP

Steps:

• To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
• Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
• Preheat oven to 250*F.
• Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
• In a mixing bowl, combine the dry pancake ingredients.
• In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
• Fold in the flour mixture.
• Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
• Spoon a heaping TBS of the batter onto the griddle for each pancake.
• Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
• Keep the pancakes warm in the oven until ready to serve.
• Serve with the syrup.

ORANGE FIG SYRUP DRIZZLED OVER BLACKBERRY BUTTERMILK PANCAKES

Steps:

• Sift the dry ingredients into a medium bowl.
• Mix the egg, vanilla, oil, and buttermilk together, then add to the dry ingredients.
• Gently stir until the dry ingredients have been incorporated.
• Next gently, add the blackberries or raspberries, whichever you are using into the batter.
• Preheat the lightly, greased skillet, on medium heat.
• Test the pan by adding a few drops of water, when the drops dance the skillet is ready.
• To make the pancakes pour a 1/4 cup of the batter onto the hot, lightly, greased griddle.
• Cook the batter until bubbles form and the batter looks cooked.
• Then turn over with a spatula and cook until the undersides are a beautiful golden brown. (3 - 4 minutes)
• Make sure to keep the pancakes warm in a low oven, until you are ready to serve.
• For the simple orange fig syrup, place all of the ingredients in a small pot.
• Cook on low heat until the mixture has thickened and is bubbling, about 3 - 5 minutes.
• Pour the delicious syrup over your pancakes and prepare for a taste experience.