Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 45 minutes
  • Serves 5

Rate this Recipe

Recipe Products

Butter Olive Oil

Pick A Size :

Blueberry Balsamic Vinegar

Pick A Size :

Blueberry Pancakes with Balsamic Syrup

Jodie Fitz created this delicious recipe for the kids cooking demo held at our Saratoga Spring store. Fresh blueberries and Saratoga Olive Oil's Wild Blueberry Balsamic make it extra delicious and easy too! Kids loved making it and sharing it with the grown ups.

Ingredients

  • 1 C SOOC Blueberry Balsamic Vinegar
  • 3 T honey
  • 1 t vanilla extract
  • ½ t cinnamon
  • 1/2 t cocoa powder
  • 1 egg
  • 1 ½ C flour
  • 1 c milk
  • 4 oz applesauce
  • 3 T honey
  • 1 t vanilla extract
  • ¼ t cinnamon
  • 2 c blueberries, fresh or frozen
  • SOOC Butter Infused Olive OIl

Directions

  • 1. In a sauce pan, whisk together the first 5 ingredients & heat over a low heat stirring frequently. Reduce by 50%, (about 10 minutes). Remove from heat & let sit while you make pancakes. Syrup will thicken considerably as it cools.
  • 2. Using a whisk, mix together egg, flour milk, applesauce, vanilla extract, baking powder, salt, honey & cinnamon until blended. Fold in blueberries.
  • 3. Heat a griddle pan to medium heat & coat with butter infused olive oil.
  • 4. Using a ladle, pour batter onto griddle leaving space between cakes. (Pancakes can be made as minis for kids or larger for adults.)
  • 5. Continue until all batter is used. Serve pancakes warm & drizzle with blueberry balsamic syrup.

Write Your Own Review

Blueberry Pancakes with Balsamic Syrup

  • All Year
  • 45 minutes
  • Serves 5

Jodie Fitz created this delicious recipe for the kids cooking demo held at our Saratoga Spring store. Fresh blueberries and Saratoga Olive Oil's Wild Blueberry Balsamic make it extra delicious and easy too! Kids loved making it and sharing it with the grown ups.

Ingredients

  • 1 C SOOC Blueberry Balsamic Vinegar
  • 3 T honey
  • 1 t vanilla extract
  • ½ t cinnamon
  • 1/2 t cocoa powder
  • 1 egg
  • 1 ½ C flour
  • 1 c milk
  • 4 oz applesauce
  • 3 T honey
  • 1 t vanilla extract
  • ¼ t cinnamon
  • 2 c blueberries, fresh or frozen
  • SOOC Butter Infused Olive OIl

Directions

  • 1. In a sauce pan, whisk together the first 5 ingredients & heat over a low heat stirring frequently. Reduce by 50%, (about 10 minutes). Remove from heat & let sit while you make pancakes. Syrup will thicken considerably as it cools.
  • 2. Using a whisk, mix together egg, flour milk, applesauce, vanilla extract, baking powder, salt, honey & cinnamon until blended. Fold in blueberries.
  • 3. Heat a griddle pan to medium heat & coat with butter infused olive oil.
  • 4. Using a ladle, pour batter onto griddle leaving space between cakes. (Pancakes can be made as minis for kids or larger for adults.)
  • 5. Continue until all batter is used. Serve pancakes warm & drizzle with blueberry balsamic syrup.