Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

I will admit, I'm a little obsessed with blogging.  Even on vacation I had to take these pics of the breakfast I made so I could post =).  It was fun to finally have a different photo set, I just took the pictures on a rock surrounded by snow next to the patio and then on one of the plastic maroon chairs on the patio, fancy eh =)?  I felt like I was at a bed and breakfast, only I made the breakfast, but I'd rather it were that way since I love cooking.  Sorry to anyone following, I know I recently posted a very similar recipe, Blueberry Buttermilk Pancakes.  I have to admit these are even an upgrade on those.  I eat the blueberry ones all the time and love them thoroughly, but for special occasions I make these, with raspberries too.  I love these because I can make them year round with fresh berries in the summer and frozen berries in the winter when berries aren't in season.  

My mom was on vacation with us and ate this breakfast, upon finishing she said it was the best breakfast she's ever had in her life and I think I would probably agree (sorry that sounds a bit braggish and I'm not big on bragging but these are seriously amazing)!  My mom who isn't a big eater, at all, ate 5 pancakes in one sitting =).  The vanilla cream syrup is the perfect accompaniment to these pancakes.  It gives you a bit of that delicious berries and cream combination. 

Blueberry Raspberry Buttermilk Pancakes
Yields about 15 pancakes


Ingredients:

1 cup oat flour*

1 cup all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

1 1/2 cups blueberries, fresh or frozen

1 1/2 cups raspberries, fresh or frozen, chopped lightly

Vanilla Cream Syrup, for serving (optional), recipe follows

Directions:

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 8-10 blueberries onto pancake and sprinkle with lightly chopped raspberries. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped with vanilla cream syrup.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, be careful not to pack the oat flour when measuring it would make the pancakes a bit too thick.


Vanilla Cream Syrup
Yields about 1 1/2 cups


Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract


Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam).  Serve warm.  Syrup can be stored in refrigerator up to one week and reheated before serving.