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Few things are better than a tall stack of pancakes on a lazy Sunday morning. Waffles, scones, omelets and bacon are all nice, too, but light pancakes dripping with syrup are hard to resist. If those pancakes are anything like the Whole Grain Pancakes with Blueberry Maple Syrup from 101 Cookbooks, the task might be near to impossible. The pancakes are light and flavorful, due to the buttermilk that Heidi used to make them, and the maple syrup is mixed with whole, fresh blueberries and cooked into a smooth topping. The syrup is a long way from the blueberry-flavored pancake syrups that are stocked in many diners, much lighter and fresher.
As if the sound along weren't enough, Heidi actually thinks that these are the best pancakes she's ever made. Given that the published cookbook author has been blogging for more than 3 years, that's saying something.
