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Blueberry Agave Syrup Add a splash of summer to your stack of flapjacks. Agave syrup acts as a mild canvas for the blueberries to take center stage. MAKE AHEAD: The syrup can be refrigerated in an airtight container for up to 2 weeks. Warm before serving. From food writer Nevin Martell. BLUEBERRY AGAVE SYRUP 10 to 14 servings (makes 1 3/4 cups) 1 1/4 cups agave syrup 1 1/2 cups fresh or frozen blueberries 1/4 teaspoon vanilla extract Combine the agave syrup and fruit in a medium saucepan over medium- high heat; once the mixture comes to a boil, reduce the heat to medium or medi- um-low (barely bubbling) and cook for about 8 min- utes, stirring often, until all of the blueberries have popped. Remove from the heat; cool until lukewarm, then stir in the vanilla extract. Transfer to a blender and puree until smooth. Strain, if desired. Return the saucepan to the stove over low heat to rewarm, or cool the syrup completely before storing. Coffee Maple Syrup How a new flour and homemade syrups upped our pancake routine. Here's a way to sup- plement your morning coffee fix — or enjoy coffee flavor without a hint of bitterness. The author recom- mends a medium-amber maple syrup, to keep strong flavors from com- peting against each other. But dark amber may be substituted. MAKE AHEAD: The syrup can be refrigerat- ed in an airtight contain- er for up to 1 year. From food writer Nevin Martell. COFFEE MAPLE SYRUP 4 to 8 servings (makes 1 cup) 1 1/4 cups maple syrup, preferably medi- um amber (see head- note) 2 tablespoons plus 1 teaspoon instant coffee (do not use instant espresso) Combine the syrup and coffee in a small saucepan over medium- high heat; cook, whisk- ing vigorously, until the mixture comes to a boil. Reduce the heat to medi- um-low; cook for 10 minutes, stirring a few times. Strain through a fine- mesh strainer; skim/dis- card any foam on the top. Serve warm. Spiced Piloncillo Syrup Here, the rich, burnt- caramel flavor of the dark sugar spiced with cloves, star anise and cinnamon makes a sophisticated pancake topper. MAKE AHEAD: The syrup can be refrigerated in an airtight container for up to 1 year. Piloncillo is sold in firm blocks. It is avail- able at Latin markets and in the international aisle of large grocery stores. From food writer Nevin Martell, co-author of "The Founding Farm- ers Cookbook" (Andrews McMeel, 2013). SPICED PILONCIL- LO SYRUP 6 to 12 servings (makes about 1 1/2 cups) 1-pound block pilon- cillo sugar (see head- note) 2 sticks cinnamon (3- inch) 2 whole star anise 6 to 8 whole cloves 2 cups just-boiled water Combine the block of sugar, cinnamon sticks, star anise and cloves (to taste) in a small saucepan. Pour the just- boiled water over them, then bring to a boil over medium-high heat. Stir until the sugar has dis- solved, then reduce the heat to medium and cook for about 20 minutes, stirring occasionally, to create the consistency of a good-quality maple syrup. It should coat the back of a spoon, but be careful not to reduce the syrup too much or it will not pour easily once it has cooled. Strain through a fine- mesh strainer, discarding the solids. Serve warm, or cool completely before storing. 4A Daily News – Wednesday, February 26, 2014 Red Bluff Community Center Auxiliary Sunday, March 16 from 11:30 a.m. to 3:00 p.m. Spaghetti Dinner with Homemade Meat Sauce Tickets $10 per person Goldie's Dinner ALWAYS THE RIGHT TIRE ALWAYS THE RIGHT PRICE 1375 Montgomery Rd. Red Bluff, CA T: 530 529-0797 Parties - Corporate Events Reunions - Private Events Rehearsal Dinners 604 Main St, Red Bluff Call 529-5154 for more information Lassen House 705 Luther Road, Red Bluff (530) 529-2900 www.Emeritus.com Respite Care There are serveral reasons to take advantage of short term respite care From Emeritus County Fare fresh& tasty Recipe: Scratch Pancakes These fluffy pancakes possess some heft, cour- tesy of whole-wheat pas- try flour. Serve them on their own or with any of the related syrup recipes. MAKE AHEAD: The flour mixture can be refrigerated in a zip-top bag for up to 3 months. The flour is available at Whole Foods Markets, Walmart and some natural foods stores. From food writer Nevin Martell. SCRATCH PAN- CAKES 2 to 4 servings (makes eight 6-inch pancakes) 2 cups whole-wheat pastry flour (see head- note) 2 tablespoons baking powder 2 tablespoons cane sugar 1 teaspoon kosher salt 2 large eggs 1 3/4 cups whole milk 1/2 teaspoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, melted Vegetable oil, for the griddle Place a parchment- paper-lined baking sheet on the middle oven rack; preheat to 200 degrees. Whisk together the flour, baking powder, sugar and salt in a medi- um bowl. Lightly beat the eggs in a separate bowl, then whisk in the milk, vanilla extract and melted butter. Pour the egg mixture into the flour mixture and stir until thoroughly incorporated. Heat the oil on a grid- dle over medium-high heat, being careful not to let it come to a smoking point; it's ready when a few drops of water sizzle when flicked onto the griddle. Pour 1/2 cup of batter onto the center of the griddle. Cook, undis- turbed, for about 2 min- utes, until bubbles and air pockets form on the top of the pancake, then turn it over. Cook for 2 minutes, until golden brown. Transfer to the baking sheet in the oven. Repeat with the remaining batter. Serve warm. Nutrition Per serving (based on 4): 450 calories, 13 g protein, 57 g carbo- hydrates, 18 g fat, 10 g saturated fat, 145 mg cho- lesterol, 1,290 mg sodi- um, 8 g dietary fiber, 10 g sugar Thin cheese crepes Serves 6 1⁄2 cup white whole-wheat flour 1⁄2 cup all-purpose flour 1⁄4 teaspoon salt 2 large eggs plus 2 egg whites 1⁄2 cup fat-free milk or original almond milk 2 teaspoons extra-virgin olive oil 1⁄2 cup seltzer or sparkling water 6 ounces part-skim or light ricotta cheese 6 teaspoons apricot fruit spread (100 percent fruit) 3 cups fresh seasonal fruit, diced In a blender or food processor fitted with a stainless steel blade, combine whole-wheat flour, all-purpose flour, salt, eggs, egg whites, milk and oil until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight. Slowly whisk seltzer into the batter. Heat a large nonstick skillet sprayed with cooking spray over medium to high heat. Ladle 1/2 cup batter into the center of the pan. Immedi- ately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge and then quickly grasp the crêpe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate. Repeat with the remaining batter, spraying the pan as need- ed and stacking crêpes as you go. If the pan begins to smoke, reduce the heat to medium. As you prepare your fi lling, cover crêpes with a paper towel or keep warm in a 200-degree Fahrenheit oven. To assemble, place a crêpe on a clean cutting board. Spread 2 tablespoons of ricotta and 1 teaspoon of jam in the center, leaving a 1-to 2-inch border. Fold in the sides to make a square shape, leaving a "win- dow" in the center. Press down on the corners, as necessary, to help keep the crêpe folded. Serve with 1⁄2 cup of fresh fruit per crêpe. Saturday March 1 st Doors open at 6 Veteran's Hall • Red Bluff, CA Tickets: $35 per person Email Cheryl for more information cnatah@hotmail.com Like us on FaceBook! Red Bluff Sunrise Sunrise Rotary's Surf & Turf Tri-Tip & All You Can Eat Crab AUCTION Dinner www.tehamafamilyfitness.com Tehama Family Fitness Center 2498 South Main St. Red Bluff • 528-8656 Single $ 199 Couple $ 299 Family of 3 only $ 349 Don't let your refund go to waist! 5 Month Membership Specials One month unlimited tanning only $ 25+tax *2 month tan limit per person * must be 18 to tan. *Standard monthly rate option available upon promo expiration. A trio of syrup variations