Fluffy Blueberry Pancakes with Sour Cream and Obsidian Stout Syrup
¾ C milk
2 Tbs apple cider vinegar
1 C all-purpose flour
2 Tbs white sugar
1 tsp baking powder
½ tsp baking soda
½ tsp kosher or sea salt
2 Tbs butter, melted
1 C blueberries
½ C Sour Cream
Obsidian Stout Syrup:
1 C Obsidian Stout
1 C brown sugar
1 C maple syrup ( the good stuff)
½ tsp vanilla extract
1. To make stout syrup. Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat to a simmer and cook for approximately 20 minutes being careful not to allow the mixture to boil over. The syrup will appear to be too runny but will thicken as it cools. A great test to see if you have the right consistency is to chill a plate, place a few drops on the plate and run you finger around in the syrup. If the consistency has the viscosity of motor oil, it is done. Cool in the fridge for 15 minutes and transfer to an appropriate container for serving later.
2. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
3. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. You can add half of the berries to the batter or save them for topping the pancakes.
4. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
5. Plate 2 pancakes, top with 2 tablespoons of sour cream and a quarter of the remaining berries. Drizzle with the stout syrup.
Enjoy with a glass of Obsidian Stout