Blueberry Pancakes With Blueberry Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh blueberries are showcased in these fluffy pancakes and lovely sauce. Feel free to sub in your favorite berries, or a mixture. Ingredients:
pancakes |
1 cup ap flour |
1 cup whole wheat flour |
3 1/2 baking powder |
1 tsp baking soda |
3/4 salt |
1 tbsp sugar |
1 1/3 cups milk, more by the tbsp if needed |
1 egg, beaten |
3 tbsp butter, melted & cooled |
1 tsp vanilla extract |
1 cup blueberries |
blueberry sauce |
2 pints fresh blueberries, washed and picked over |
1 tbsp + 1 tsp lemon juice |
1/4 granulated sugar, or to taste |
1/2 tbsp water |
2 tsp vanilla extract |
whipped dessert topping, if desired |
Directions:
1. Pancakes
2. Preheat oven to 200F. Line a baking sheet with parchment paper.
3. Sift together flours, baking powder & soda, salt and sugar in a large mixing bowl.
4. Make a well in the center and pour in milk, egg, butter, and vanilla. Mix until smooth. Gently fold in blueberries.
5. Heat a lightly or buttered griddle or frying pan over medium heat. Scoop batter, using approximately 1/3 cup for each pancake, onto the griddle or pan.
6. Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown. Transfer to lined baking sheet and place in oven to keep warm while cooking remaining pancakes.
7. Blueberry Sauce
8. Combine berries, lemon juice, sugar, and water in a medium non-reactive saucepan.
9. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes.
10. Remove from heat, stir in vanilla, and cover to keep warm.
11. To serve, divide pancakes - 2 on each plate. Divide sauce between plates. Top with whipped dessert topping if desired.
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