Blueberry season is almost upon us! To celebrate, we’re sharing a recipe from restaurateur Geoffery Zakarian of The National and The Lambs club. He’s dressed up everyone’s favorite buttermilk pancakes with a blueberry compote, candied hazelnuts, and frangelico maple syrup. Serve a heaven-sent breakfast like this and you’ll have no trouble rousing up those sleepyheads in the morning.
Serves 5
Step 1: Prepare the candied hazelnuts
- 1 cup hazelnuts
- 1/2 cup granulated sugar
- 1/2 cup turbinado sugar (such as Sugar in the Raw)
Combine the hazelnuts and granulated sugar in a saucepan over medium heat. Cook until the sugar has melted and adheres to the hazelnuts. Remove from the heat and pour the nuts on a sheet pan lined with parchment paper. Sprinkle the turbinado sugar over the nuts.
Step 2: Prepare the compote
- 5 pints blueberries, divided
- 1 tablespoon granulated sugar
Cook four pints blueberries and the sugar in a saucepan over low heat until the compote is thick. Remove from the heat and add the remaining blueberries.
Step 3: Prepare the syrup
- 2 cups frangelico
- 3 cups maple syrup
Place the frangelico in a saucepan and boil until reduced to a 1/2 cup. Combine with the maple syrup.
Step 4: Prepare the pancakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup white sugar
- 1/4 cup vegetable oil, plus extra for greasing the griddle
In a large bowl whisk together the flour, baking powder, and baking soda. In a small bowl whisk together the egg, buttermilk, sugar, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Heat a bit of oil on a griddle or in a nonstick frying pan. Drop the pancake batter onto the pan by 1/4 cup-fulls and cook until golden brown on both sides.
