Pancake lovers everywhere meet your latest obsession: Mandy Lee’s crackling pancake with caramel-clustered blueberries. This single-flip, stand-alone version is tall and lofty with incredibly soft and airy crumbs throughout as well as crunchy a golden-brown crust. Top it off with clusters of cold, sweet blueberries encased in rich caramel then drizzled with tangy and floral balsamic honey syrup. Perfection. GET THE RECIPE ►► https://f52.co/3CEiGge

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

PREP TIME: 1 hour
COOK TIME: 25 minutes
SERVES: 1 large pancakes, serves 2

INGREDIENTS

Balsamic Honey and Blueberries:
1/4 cup (60 milliliters) balsamic vinegar
1 tablespoon light brown sugar
⅛ teaspoon fine sea salt
3 tablespoons honey
Scant 1 cup (125 grams) fresh (not frozen) blueberries (see Note)
1/3 cup (52 grams) granulated sugar
1 tablespoon water

Crackling Pancake:
1 cup (125 grams) all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon (195 milliliters) buttermilk
2 tablespoons canola oil
1 large egg
4 tablespoons (1/2 stick | 54 grams) unsalted melted butter, for cooking

Recipe excerpted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups

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