Baked Blueberry Pancake with Cherry Syrup #SundaySupper

I’m so into coffee lately. I crave it frequently and love to try different places to see which I like the best.

There is a place next to the salon where I get my hair done that I had been dying to try.  When I went for my appointment a few weeks I knew after I was going to stop for a coffee.  That was my plan.

Mom headed there for lunch while I was being all highlighted and brightened.  She loved the breakfast sandwich and iced latte with almond milk she had while sitting outside.

When I went after, I debated what to get.  A nice latte sounded kind of good, but I went with nitro cold brew, which I’ve had at a few different places.  It’s great because it’s so smooth and has no guilt since there are no add ins.

After only the first taste, I noted it was strong, but a lot of coffee is, and it grew on me as I drank it.  We stopped at a grocery store and then spent over an hour on the roads trying to navigate rush hour and get home.

During that time, I started to feel weird.  I became very emotional, crying about a variety of things that should not have warranted crying after I had felt so good leaving the salon, and I wanted out of that car in the worst way.

I could tell I was all hopped up on caffeine as I made and ate dinner, but that’s not entirely uncommon when I drink coffee.

The headache, stomachache, and blurred vision that followed are completely and totally uncommon.  This also freaked me out, which did not help the situation as I whimpered like a puppy on the couch.

I doubted sleep would come, but it had been over six hours since I had the coffee and I’ve read caffeine is supposed to be out of your system by then.  And I did fall asleep for a little over an hour, before I woke up for the next six hours, during which time I tossed and turned until I gave up and watched Orange is the New Black.

I fell back asleep after some deep breathing around 7 am until it was time to get up at 8.  But even then, my heart still raced and I felt like I could run a marathon without even being out of breath.

I called the coffee shop because this seemed more akin to oding than drinking an innocent cup of coffee.  The very nice people at the shop informed me that one of their cold brews is equal to five or six shots of espresso.  FIVE OR SIX SHOTS!

A drink like that should come with a warning.  I mean, when’s the last time anyone walked into a shop and was all “I’ll have a sextuple shot latte???”  Never, is the answer you’re looking for.

So I’m off cold brew for now, maybe forever, and I am always going to ask for approximate caffeine levels because that never, ever needs to happen again.

What I should have done that sleepless night was bake something like this Baked Blueberry Pancake with Cherry Syrup.  This is the perfect make ahead summer breakfast to feed a crowd.  It tastes so much like a blueberry pancake without all the flipping and standing over the stove and it has a crumb topping, so take that classic blueberry pancakes!

No pancakes are complete without syrup, so I amped up some classic maple syrup with fresh Bing and rainier cherries and vanilla.  Together this is a match made in heaven that can be served warm or room temperature.

Baked Blueberry Pancake with Cherry Syrup #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 servings

Ingredients

Pancake Bake
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
2 ½ cups milk (I used almond coconut milk, use what you love)
1 tablespoon vanilla bean paste
¼ cup olive oil
1 tablespoon lemon juice
2 heaping cups blueberries
Topping
½ cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
3 tablespoons olive oil
Syrup
½ cup pure maple syrup
2 cups cherries (I used a mixture of Bing and rainier)
2 teaspoons vanilla bean paste

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
  2. In a large bowl, stir together flour, sugar, salt, baking soda, and baking powder. Add the eggs, milk, vanilla, oil, and lemon juice. Stir until just combined, a few lumps are okay. Add the blueberries and stir to combine. Pour in the prepared pan.
  3. Make the topping. In a small bowl, stir together the flour, cinnamon, and sugars. Add the oil and stir until clumps form. Sprinkle evenly over the batter. Bake for about 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan.
  4. Make the syrup. In a small saucepan, heat the syrup and cherries over medium heat. Bring to a boil and allow to boil, stirring constantly, for 5 minutes, until slightly thickened. Stir in the vanilla.
  5. Pancake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute. Syrup may be stored in the refrigerator for up to 1 week and reheated in the microwave for about 1 minute.

Notes

Recipe adapted from The Kitchn

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http://piesandplots.net/baked-blueberry-pancake-with-cherry-syrup-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sticky Toffee Muffins #MuffinMonday

Sticky Toffee Muffins #MuffinMonday

I’m enjoying Muffin Monday way too much.  The whole point of it is to have fun and be creative with baking, but I never thought I would look forward to that email each week with the secret muffin recipe to be recreated in some way for the following Monday.  It’s exhilarating as I wait on pins and needles to see what I will be inspired by and then what I will come up with.

I’m also creating the best muffins I’ve ever made.  Muffins are probably my favorite thing to bake, and I like to think I’m pretty good at making them.  I love pretty much every muffin I’ve ever made.  But last week’s White Chocolate Cranberry Muffins were crazy good. Sweet, tart, insanely moist.  I love them!

Sticky Toffee Muffins #MuffinMonday

Sticky Toffee Muffins #MuffinMonday

When I received this week’s email, I saw it was another chocolate muffin.  Baker Street is killing me with all these chocolate muffins.  This one was chocolate and caramel.  Caramel I can definitely do.  So I went to the drawing board to figure out what I could create.  I had just made Salted Caramels, so those would definitely make the cut.  But I needed more.  Eating a date for breakfast, it dawned on me that they would make a great addition, with their natural sweetness and caramel like flavor.  But these muffins needed more.

While brushing my teeth, I had a flash of genius.  Make the muffins like sticky toffee pudding.  I couldn’t wait to get to the kitchen to make them.  The muffins were super easy to put together, as I did not soak or puree the dates as in traditional sticky toffee pudding.  If you don’t have homemade caramels to stick in the middle, I think store bought ones would work well too.  When the muffins come out of the oven I soaked them with a sugar syrup after poking holes.

Sticky Toffee Muffins #MuffinMonday

Sticky Toffee Muffins #MuffinMonday

It came time to do the taste test.  These muffins may have been a great idea, but if they didn’t taste good, none of it mattered.  One bite . . . and pure heaven.  The muffin is super moist with all those dates, softened from baking, that almost melt into the muffins.  The vanilla flavor is prominent in the delicate muffins.  Caramel peaks out of the center, tasty both warm and at room temperature, but the molten caramel of a warm muffin is hard to beat. It is really the super simple syrup that makes the top melt in your mouth moist and gives a great caramel-like flavor.  I was afraid the syrup would be cloyingly sweet, as it’s pretty much made of all sugar.  But it was super rich with deep, complex flavor.  It was exactly what I was looking for.  I think the almond milk in it added that slightly nutty flavor, so I would recommend using it if at all possible.  In addition, Lyle’s Golden Syrup is amazing in this and many other recipes.  Try to search some out, but honey or maple syrup would probably work in a pinch.  Is it weird I’m all excited about Mondays now?  If you make these muffins, you will be too!

Sticky Toffee Muffins #MuffinMonday

Sticky Toffee Muffins #MuffinMonday

4.7 from 3 reviews
Sticky Toffee Muffins #MuffinMonday
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
Muffins
  • 1 stick unsalted butter room temperature
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup almond milk
  • 1 cup finely chopped dates
  • 4 caramels – homemade or store bought
Syrup
  • ½ cup firmly packed light brown sugar
  • ¼ cup almond milk
  • ¼ cup Lyle’s Golden Syrup
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Line 10 cups in a muffin tin with paper liners.
  2. Make the muffins. In a medium bowl, stir together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. I did this easily by hand, but a hand or stand mixer would work as well. Add the vanilla and eggs and mix until once again light and fluffy. Stir in the flour until it is mostly mixed in, then add the milk and mix until a batter is formed. Stir in the dates.
  3. Using a small ice cream scoop, scoop batter into the bottom of each prepared muffin cup, filling about halfway. Place about a nickel sized piece of caramel on top of the batter. Do not let it touch the sides of the paper liners. Scoop more batter on top of the caramel, filling all the way to the top. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs.
  4. While the muffins are baking, make the syrup. In a small saucepan, cook sugar, milk, and syrup over medium heat until it comes to a bubble. Allow to cook and bubble for 1 minute. Remove from heat. Stir in vanilla and allow to sit until muffins come out of the oven.
  5. Once the muffins and syrup are both done, poke holes all over the tops of the muffins using a toothpick and spoon syrup slowly over them, focusing in the center, but making sure the entire muffin is covered. Serve warm or cool completely in pan. May be stored at room temperature in an airtight container for up to 2 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in parchment placed on top of foil in a 350 degree F oven for about 20 minutes.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

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