Rice and Blueberry Pancakes with Ginger Syrup

Blueberry Pancakes with Ginger Syrup Recipe - All-Purpose Flour, Brown Rice, and Buttermilk

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rice and Blueberry Pancakes with Ginger Syrup is a unique and delicious twist on traditional pancakes. The combination of fluffy pancakes with the sweetness of blueberries and the warmth of ginger syrup creates a delightful breakfast or brunch option.

History

This recipe is a modern take on classic pancake recipes, incorporating the use of cooked brown rice for added texture and nutrition. The addition of blueberries and ginger syrup adds a burst of flavor that elevates this dish to a whole new level.

Ingredients

1.5 cups all-purpose flour
3 tbsp sugar
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp ground cinnamon
1 egg, beaten
1.5 cups buttermilk
2 cups cooked brown rice
1.5 cups blueberries
2 cups maple syrup
1 tbsp diced fresh ginger root

How to prepare

Combine flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.
In a small bowl, combine the egg and buttermilk, then add it to the flour mixture. Stir until smooth. Add rice and blueberries.
Pour 0.25 cup of batter onto a hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and the bottom is lightly browned. Flip the pancake to brown the other side.
In a small saucepan, combine syrup and ginger. Simmer over medium heat for 10 minutes.
Remove from heat and strain, discarding the ginger root. Serve warm with pancakes.

Variations

Try using different types of berries, such as raspberries or blackberries, in place of the blueberries.
Add a sprinkle of chopped nuts or seeds to the pancake batter for added crunch.

Cooking Tips & Tricks

Make sure to cook the pancakes on a hot griddle to ensure they cook evenly and develop a nice golden brown color.

- Be sure to strain the ginger syrup before serving to remove any small pieces of ginger root for a smooth consistency.

- Feel free to customize this recipe by adding nuts, seeds, or other fruits to the pancake batter for added flavor and texture.

Serving Suggestions

Serve these pancakes with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Cooking Techniques

Be sure to cook the pancakes on a hot griddle to ensure they cook evenly and develop a nice golden brown color.

- Use a non-stick cooking spray to prevent the pancakes from sticking to the griddle.

Ingredient Substitutions

If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- Feel free to use white rice or quinoa in place of the brown rice for a different texture.

Make Ahead Tips

You can prepare the pancake batter the night before and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve the pancakes stacked high on a plate with a drizzle of ginger syrup cascading down the sides for a beautiful presentation.

Pairing Recommendations

Pair these pancakes with a hot cup of coffee or tea for a comforting and satisfying breakfast.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on a griddle until warmed through.

Nutrition Information

Calories per serving

Each serving of Rice and Blueberry Pancakes with Ginger Syrup contains approximately 250 calories.

Carbohydrates

Each serving of Rice and Blueberry Pancakes with Ginger Syrup contains approximately 45 grams of carbohydrates.

Fats

Each serving of Rice and Blueberry Pancakes with Ginger Syrup contains approximately 2 grams of fat.

Proteins

Each serving of Rice and Blueberry Pancakes with Ginger Syrup contains approximately 4 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C from the blueberries and ginger, as well as iron and magnesium from the brown rice.

Alergens

This recipe contains dairy (buttermilk) and eggs.

Summary

Rice and Blueberry Pancakes with Ginger Syrup is a nutritious and delicious breakfast option that is relatively low in fat and calories, while providing a good source of carbohydrates and protein.

Summary

Rice and Blueberry Pancakes with Ginger Syrup is a delightful and flavorful breakfast option that is sure to impress. With a unique combination of ingredients and a burst of sweet and spicy flavors, this dish is a must-try for any pancake lover.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a sunny summer day, and I was visiting my dear friend Margaret for our weekly afternoon tea. As we sat in her cozy kitchen sipping on our Earl Grey, Margaret pulled out a tattered old cookbook that she had inherited from her grandmother. She flipped through the pages with a look of nostalgia in her eyes, reminiscing about the delicious dishes her grandmother used to make.

And that's when I saw it - the recipe for Rice and Blueberry Pancakes with Ginger Syrup. The combination of flavors and ingredients intrigued me, and I knew I had to try making it myself. Margaret, knowing my love for cooking, generously offered to share the recipe with me.

She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who had a knack for creating unique and delicious dishes. The pancakes were a special treat that her family enjoyed on lazy Sunday mornings, and she fondly remembered the sweet aroma of blueberries and ginger filling the kitchen.

I eagerly copied down the recipe, taking note of the exact measurements and steps. The ingredients were simple - rice flour, fresh blueberries, ginger, and a few pantry staples. The instructions were straightforward, but Margaret emphasized the importance of patience and precision in order to achieve the perfect pancakes.

As soon as I returned home, I set to work in my own kitchen. I measured out the rice flour and mixed it with milk, eggs, and a touch of sugar. The batter was thick and lumpy, but Margaret had assured me that this was normal. I gently folded in the fresh blueberries, their vibrant color standing out against the white batter.

While the pancakes cooked on the griddle, I prepared the ginger syrup. I grated fresh ginger and simmered it with water and sugar, creating a fragrant and spicy syrup that would complement the sweetness of the blueberries. The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the final result.

When the pancakes were ready, I drizzled them with the warm ginger syrup and took my first bite. The flavors exploded in my mouth - the tangy blueberries, the zesty ginger, and the light and fluffy texture of the pancakes. It was a culinary masterpiece, and I knew that I had stumbled upon a recipe that would become a staple in my own kitchen.

I made the Rice and Blueberry Pancakes with Ginger Syrup for my family the following weekend, and they were an instant hit. My grandchildren clamored for seconds, their faces smeared with blueberry juice and syrup. My husband declared them the best pancakes he had ever tasted, and I beamed with pride knowing that I had mastered a recipe that had been passed down through generations.

Over the years, I have continued to make the pancakes for special occasions and lazy Sunday mornings. Each time, the memories of that sunny summer day with Margaret flood back to me, reminding me of the joy that comes from sharing a delicious meal with loved ones.

And so, the recipe for Rice and Blueberry Pancakes with Ginger Syrup has become more than just a dish - it is a symbol of friendship, tradition, and the simple pleasures of home cooking. I am grateful to Margaret for sharing her family recipe with me, and I will always treasure the moments spent in her kitchen, learning and creating delicious food together.