UBS IN PERSON Cooking Class: Maine Blueberry Pancakes Blueberry Maple Syrup

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

*To prevent blueberries from sticking to pan, use one of these two methods:

-Toss blueberries with flour before adding them to batter

-place blueberries directly into pancake as it begins to cook, adding them right after pouring the batter into the pan.

Classic Fluffy Pancakes

Kenji Lopez Alt

Makes 8 pancakes

5 oz all purpose flour, sifted (about 1 cup packed)

1 ½ tsp sugar

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

1 large egg, separated

¾ cup buttermilk

½ cup sour cream

2 tbsp butter, melted but not hot, play more for cooking

1 cup blueberries, tossed lightly with flour and shaken to remove excess

1. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

In a clean mixing bowl, white egg whites until stiff peaks form using a clean large whisk or an electric mixer.

2. In a medium mixing bowl, combine the egg yolks, buttermilk and sour cream until well mixed. Slowly add the butter while whisking vigorously to emulsify. In three batches, carefully fold in the whipped egg whites, careful not to smash or press the air out. Slowly add the wet mixture to the dry and fold until just combined; there will still be lumps.

3. Place a large skillet over medium heat until hot, about 5 minutes. Add a small amount of butter or oil to the skillet and use a paper towel to wipe out excess (hold paper towel with tongs for safety). Scoop ¼ batter into pan per pancake, cooking 2-3 at a time depending on the size of your pan. Drop a few lightly floured blueberries into each pancake and let cook undisturbed until bubbles begin to appear on the top. When the bottom of the pancake is golden brown, flip pancakes and cook on the second side until golden brown and set inside, about 2 minutes per side (lightly press down on pancake, it will rise back up when set inside). Remove pancakes from pan and continue to cook remaining batter, adjusting heat as needed. Wipe out pan and add new oil or butter as needed.

Blueberry Syrup

makes ¾ cup

1 cup blueberries

½ lemon or orange, for zest and juice

3 - 4 tbsp maple syrup

pinch ground ginger or cardamom

pinch kosher salt

¼ tsp vanilla extract

1. Combine ½ cup blueberries with about 1 tsp lemon or orange juice (zest before juicing, reserve zest). Place over medium low heat and cook until about half the berries are burst and giving off liquid, about 5 minutes; stir throughout.

2. Add remaining blueberries, along with 3 tbsp maple syrup, a pinch of lemon or orange zest, a pinch of ground ginger or cardamom, and salt. Bring to a low simmer and cook gently, stirring often, until most berries have burst and sauce is slightly thickened, about 4 - 6 minutes. Remove from heat and stir in vanilla. Taste and adjust, adding more lemon juice for tartness, or more syrup for sweetness or to thin sauce.