Blueberry Buttermilk Pancakes with Blueberry Maple Syrup

Here you have my favorite buttermilk pancakes studded with juicy fresh blueberries and topped with a gorgeous deep purple blueberry syrup. They’re like an explosion of intense blueberry flavor. Don’t be tempted to skip the syrup; it only takes a few minutes to make and is definitely the best part!

Begin with the syrup, which essentially tastes like blueberry jam in syrup form. It will cool slightly while you make the rest.

Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, whisk together the eggs, buttermilk and melted butter.

Add the wet ingredients to the dry.

And whisk until just combined. The batter will be thick and lumpy.

Spoon the batter onto a nonstick pan or griddle and top with blueberries.

When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!

Blueberry Buttermilk Pancakes

By Jennifer Segal

Servings: Makes 16 medium pancakes

Total Time: 30 Minutes

Ingredients

For the Blueberry Maple Syrup

• 1 cup maple syrup
• 1-1/2 cups fresh blueberries, divided

• 1 tablespoon fresh lemon juice, from one lemon

For the Blueberry Buttermilk Pancakes

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 2-1/4 cups buttermilk
• 4 tablespoons melted butter
• 1 cup fresh blueberries
• Vegetable oil, for cooking

Instructions

For the Blueberry Maple Syrup

1. Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for ten minutes. Let the syrup cool to lukewarm, then stir in the remaining 1/2 cup fresh blueberries.

For the Blueberry Buttermilk Pancakes

1. Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
2. Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
3. Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.)
4. Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and place 6-8 blueberries on each pancake. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry maple syrup.

source: http://www.onceuponachef.com/2014/08/blueberry-buttermilk-pancakes.html

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Cocktail Meatballs

Throw away those old kitschy cocktail meatball recipes that call for grape jelly and frozen meatballs — these are easy-to-make and so much better. You’ll love that the meatballs are baked, not fried, and the sweet and tangy sauce is ready in under 15 minutes. What’s more, you don’t need to wait for a party or special occasion to make them: they’re delicious over white rice for dinner and kids absolutely love them. 

Begin by combining the egg, cream and bread cubes in a small bowl.

Mash with a fork until the bread is mostly dissolved.

Next, combine the ground pork, garlic, baking powder and spices in an electric mixer and whip until the mixture is smooth and pale. (I know it seems odd to make meatballs in an electric mixer, but the technique makes tender meatballs with a nice snap, which is what we’re going for.)

Add the egg mixture and beat until smooth.

Add the ground beef and mix again until just combined.

Using moistened hands, form the meat mixture into meatballs and place on a rack over a foil-lined baking sheet. The rack is useful because any fat from the meatballs drips down but if you don’t have one, don’t worry about it. It’s fine to just place the meatballs directly on the baking sheet.

Bake the meatballs for about twenty minutes.

Meanwhile, make the sauce by combining the ketchup, brown sugar, cider vinegar, grated shallot, garlic, Worcestershire sauce, water, salt and pepper in a sauté pan large enough to hold all the meatballs. Simmer the sauce for about ten minutes, until slightly thickened.

Add the baked meatballs to the sauce and stir to coat evenly.

Transfer to a serving platter, garnish with finely chopped parsley if desired, and spear with pretty toothpicks.

Note: The technique for mixing the meatballs and the meatball ingredients, for the most part, come from Cook’s Illustrated’s Swedish Meatball recipe.

Cocktail Meatballs

By Jennifer Segal

Servings: About 25 mini meatballs

Total Time: 40 Minutes

Ingredients

• 1 large egg
• 1/4 cup heavy cream or milk
• 3/4 cup cubed white sandwich bread, crusts removed
• 1/2 pound ground pork
• 1 garlic clove, minced

• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 pound ground beef (85% lean)

For The Sauce

• 1/2 cup ketchup
• 1/2 cup dark brown sugar
• 2 tablespoons water
• 1-1/2 tablespoons cider vinegar
• 2 teaspoons Worcestershire sauce

• 1 tablespoon finely grated shallot, from one shallot
• 1 small clove garlic, minced
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon salt

For Serving

• Finely chopped parsley, if desired

Instructions

1. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
2. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
4. Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
5. Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
6. Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Nutrition Information

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• Serving size:1 meatball
• Calories:85
• Fat:5g
• Saturated fat:2g
• Carbohydrates:8g
• Sugar:6g
• Fiber:0g
• Protein:4g
• Sodium:214mg
• Cholesterol:24mg 

Christian Bale body transformation

Christian Bale could be back in the Winners' Circle at this year's Golden Globes, and if so, it will be with a whole new look. 

The actor took the Globe in 2011 for his role as a frail former boxer in The Fighter. But for his 2014 nomination Bale super-sized it, gaining 40 lbs. of flab to play the shady Irving Rosenfeld in American Hustle. 

This is only one of the startlingly rapid body transformations that Bale has endured as part of his craft. His talent is consistent, but the actor himself comes in all shapes and sizes, from bulging Batman to gaunt crack addict and just about everything in between. 

Check out the timeline of Bale's most shocking physical changes: 

Keep up with Christian Bale in the pages of PEOPLE Magazine by subscribing now.

Newsies, 1992

Christian Bale in Newsies (1992)

BUENA VISTA PICTURES / COURTESY EVERETT COLLECTION

At the age of 17, Bale heel-clicked his way across the silver screen as Jack "Cowboy" Kelly in the musical Newsies. Little did we know the changes this kerchiefed lad would later endure. 

Velvet Goldmine, 1998

Christian Bale in Velvet Goldmine (1998)

MIRAMAX

The most subtle of Bale's transformations, this glam rock tribute shows the actor as a fully grown man ... a man who sometimes wears eye shadow, but a man all the same. 

American Psycho, 2000

Christian Bale in American Psycho (2000)

LIONS GATE / COURTESY EVERETT COLLECTION

Bale ditched makeup for murder, bulking up to play killer perfectionist Patrick Bateman in American Psycho. To achieve his sculpted physique, the actor worked with a personal trainer for three hours a day, six days a week. 

The Machinist, 2004

Christian Bale in The Machinist (2004)

PARAMOUNT CLASSICS

In one of his most infamous transformative roles, Bale stripped away his well-earned muscle to play insomniac Trevor Reznik in The Machinist. In order to lose 63 lbs. (he dropped to the shocking weight of 121 lbs.), the 6' actor cut himself off socially and subsisted on coffee, water and an apple a day for four months. 

Batman Begins, 2005

Christian Bale in Batman Begins (2005)

WARNER BROTHERS / COURTESY EVERETT COLLECTION

Post-Machinist, Bale was tasked with achieving a strong Batman body in just a few short months. The actor ate a high-carb diet and returned to his three-hour training sessions to gain 60 lbs. of muscle, eventually adding on another 39 lbs. during filming. 

RELATED: Guess Who Teased Christian Bale for His American Hustle Weight Gain?

Rescue Dawn, 2006

Christian Bale in Recuse Dawn (2006)

MGM / COURTESY EVERETT COLLECTION

A weight-control pro at this point, Bale easily dropped the pounds needed for this survival film, crediting the movie's makeup team for most of his gaunt look. 

Terminator Salvation, 2009

Christian Bale in Terminator Salvation (2009)

WARNER BROS. / COURTESY EVERETT COLLECTION

Best remembered for Bale's rant heard around the world, this film also required the actor to hit the gym in order to put on enough muscle to fight a robot revolution. 

The Fighter, 2010

Christian Bale in The Fighter (2010)

JOJO WHILDEN / PARAMOUNT PICTURES / COURTESY EVERETT COLLECTION

To play the crack-addicted former boxer Dicky Eklund, Bale committed to cardio workouts, shedding pounds with long runs. 

The Dark Knight Rises, 2012

Christian Bale in The Dark Knight Rises (2012)

RON PHILLIPS / WARNER BROS. / COURTESY EVERETT COLLECTION

Bale's body may change, but Batman's doesn't. The actor embraced the weights to portray Bruce Wayne once more in Christopher Nolan's final Batman film. 

Out of the Furnace, 2013

Christian Bale in Out of the Furnace (2013)

KERRY HAYES / RELATIVITY MEDIA / COURTESY EVERETT COLLECTION

Goodbye, muscle mass; hello, cheekbones. Bale was asked – once again – to lose the bulk and drop down for his role as a haggard steel worker. 

American Hustle, 2013

Christian Bale in American Hustle (2013)

FRANCOIS DUHAMEL / ©COLUMBIA PICTURES / COURTESY EVERETT COLLECTION

Finally, Bale gets to eat! To get into the right "shape" for his turn as a soft-bodied con artist, the actor indulged in an endless amount of junk food – especially cheeseburgers – gaining 40 lbs. overall. 

Exodus, 2014

Christian Bale in Exodus (2014)

TWENTIETH CENTURY FOX

Moses isn't known for his flab, so Bale is back to the grind, appearing slimmed-down in the first images from Ridley Scott's Exodus.