The lilacs are in full bloom on my property right now. They smell amazing and are gorgeous. I have pink and purple varieties with huge clusters of flowers. Since lilacs are edible (and I have never tried them) I decided to make a homemade blueberry syrup infused with the lilac blossoms to go with my overnight pancakes.
My husband thinks I might be the only person in the world who isn't a huge fan of maple syrup on my pancakes but I just don't love it. I prefer applesauce or some kind of fruit/berry syrup instead. That was my inspiration for this syrup. This is probably a 'love it' or 'hate it' kind of sauce/syrup. I hope you are on the love it side like I am!
I call these 'overnight' pancakes because something magical happens when you soak the oats in milk and let them sit overnight before cooking the cakes. Once cooked the pancakes have a nice texture you just can't get from traditional pancakes. The grittiness of the whole wheat flour is also a nice compliment to the oats.
I wish I had step by step photos of this one, but unfortunately I don't.
Overnight Oatmeal Pancakes
2 c. oats
2 c. milk or buttermilk
1 1/2 t. vanilla
3 T. olive oil
1/2 c. whole wheat flour
4 t. sugar
1 1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
Preheat griddle (or my favorite - The Cuisinart Griddler) to 350 degrees F.
In a medium bowl combine oats and milk. Put in refrigerator the night before you plan to make pancakes.
In a small mixing bowl combine eggs, vanilla, and olive oil. Add soaked oats and stir well to combine. Set aside.
In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add in wet ingredients and stir until mixture just comes together. Do not over mix.
Pour batter onto preheated griddle and cook on first side until bubbles start to form. Flip over and continue cooking until pancake is golden brown. Continue with remaining batter.
Keep pancakes warm by putting them in a baking dish covered with a clean dishcloth.
While pancakes are cooking start on the lilac infused syrup.
Lilac Infused Blueberry Syrup
1 c. blueberries, fresh or frozen
2 T. agave nectar
6-8 lilac blooms, washed and patted dry
In a small saucepan over medium-low heat cook blueberries, agave nectar and lilac blooms until liquid starts to thicken. Approximately 10-15 minutes. Remove lilac blooms and mash the blueberries with a potato masher. Strain with a fine sieve pushing down berries with a spoon to get all the juices out.
Pour sauce over pancakes topped with applesauce (or without). If you love maple syrup drizzle a little on top of the lilac blueberry sauce.
**I don't recommend eating the flowers with the pancakes. They are just a nice garnish! :)