Blueberry-Raspberry Pancakes with Buttermilk Syrup

I first had this life-changing buttermilk syrup when my friend Summer posted the recipe (served with pumpkin waffles) on facebook a couple years ago. I have since incorporated it into any and all special occasions with which breakfast could be in any way associated. LDS Conference Weekend. Birthdays. Presidents Day. The-Third-Night-in-a-Row-Owen-Did-Not-Pee-the-Bed-Morning. We have a lot of special occasions at our house. 
I thought for the 4th of July Blueberry-Raspberry pancakes would be the perfect opportunity to serve this creamy and decadent syrup. And I was correct. Since our tradition for the actual morning of the 4th is to have doughnuts and soda from the gas station for breakfast while we watch our town parade, I made these this morning. Which happens to be a special occasion day for Owen, because after carrying around an ad for fireworks for weeks-it is finally the day Josh is taking him to the magical white tent in the grocery store parking lot to pick some out. 


For the Blueberry-Raspberry Pancakes:
Adapted from The Complete Southern Cookbook by Tammy Algood


Makes 8 normal-person pancakes; 4 Tiffanie Hansen-sized


1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tablespoon sugar
1 egg
1 Tablespoon plus 2 tsp. vegetable oil
1 1/2 cup buttermilk
1/2 cup blueberries
1/2 cup raspberries


Lightly grease a griddle or skillet and place over medium heat.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the egg, oil and buttermilk and whisk well to combine. Fold in the berries.
Using a 1/4 cup measuring cup, (or 1 cup for giant pancakes) pour the batter onto the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter.

For the Buttermilk Syrup:


1 stick butter
1 cup sugar
1/2 cup buttermilk (I have been told this is equally delish with whipping cream!)
1 tsp. corn syrup
1 tsp. vanilla
1 tsp. baking soda


In a large saucepan, combine the butter, sugar, buttermilk and corn syrup. Cook and stir over medium heat until it reaches a boil. Remove from heat and stir in the vanilla and baking soda. The baking soda will react with the buttermilk and foam up- you'll want to be using a large saucepan so it doesn't foam over. Serve warm.