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1
Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt.
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2
Stir to combine.
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3
Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
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4
Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients.
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5
Mix gently until combined with a wooden spoon.
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6
Allow the batter to rest for 5 to 10 minutes.
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7
Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat.
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8
Then raise the heat to medium-high.
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9
Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan.
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10
Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top.
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11
When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom.
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12
Repeat in batches using more butter, if needed, until all done.
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13
(Keep the pancakes warm in a 100 degree oven on a baking sheet.)
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14
Serve with Scary Blueberry Syrup.
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15
Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice.
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16
Bring to a boil, stirring until the sugar is dissolved.
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17
Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes.
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18
Use a wooden spoon or potato masher to break up blueberries as they cook.
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19
Once reduced and thickened, remove from the heat and stir in the maple syrup.
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20
Taste and add just a pinch of salt to season.
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21
Serve warm.
