When it comes to breakfast, sometimes only the fluffiest, most decadent pancakes will do. This recipe is fun to make, easy to eat, and guaranteed to get raves from the whole family. You can add half a cup of fresh or frozen berries or freshly sliced bananas to the pancake batter for extra flavor and texture. If buttermilk is not available, substitute whole milk, yogurt, or sour cream instead, although the results may not be as tender.
Recipe courtesy of Zov Karamardian.
In addition to her critically acclaimed flagship restaurant in Tustin, Calif0rnia, Zov Karamardian owns and operates restaurants in Newport Beach, Irvine, Anaheim, and two at John Wayne Airport. She has authored two best-selling cookbooks, Simply Zov and Zov: Recipes and Memories From the Heart, each of which have sold 50,000 copies. She credits her mentor and dear friend, Julia Child, with guiding her hand in completing these projects. Her passion for the culinary arts extends to hosting cooking classes at the restaurants with guest chefs like Emeril Lagasse, Carla Hall, Michael Symon, Todd English, and Anne Burrell. She has been honored by the James Beard Foundation and the International Association of Culinary Professionals, among countless others. She is a frequent guest on TV shows, and has appeared on Food Network, CNN, EXTRA, and more.
Place 3 baskets of the blueberries and all of the orange juice, maple syrup, sugar, lemon juice, orange zest, and salt in a heavy medium saucepan over medium-low heat. Stir until the sugar dissolves, the mixture simmers, and the blueberries begin to split, about 8 minutes. Remove from the heat. Using an immersion blender, puree the blueberry mixture in the saucepan until it is thick and smooth. Stir the remaining 1 basket of blueberries into the warm syrup and set aside.
Do-Ahead Tip: The blueberry syrup can be made 2 to 3 days ahead. Store it in a jar and refrigerate. Rewarm the syrup in a small saucepan over low heat or in the microwave before serving.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl to blend; set aside. Whisk the buttermilk, melted butter, eggs, lemon zest, and vanilla in another large bowl to blend.
Make a well in the center of the dry ingredients and pour in the liquid mixture. Fold until the batter is evenly moistened but with many lumps. The batter will be thick and lumpy. Do not stir the batter or over-mix it. Allow the batter to rest for at least 5 minutes before making the pancakes.
Preheat a heavy nonstick griddle pan over medium heat. Working in batches, drop batter onto griddle by 1/4 cupfuls. If necessary, spread the batter with the back of a spoon to form a round shape. Cook until bubbles appear on top and the bottom is golden brown, about 2 minutes. Turn the pancakes over and cook until the bottom is lightly golden brown, about 1 1/2 minutes. Transfer the pancakes to plates. Spoon the blueberry syrup over and serve immediately.
Zov’s Kitchen Note: Do not flatten the pancakes with a spatula or turn them more than once or they will become tough and heavy.