Lemon Buttermilk Pancakes With Blueberry Sauce |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 10 |
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I love lemons and blueberry anything mixed together. Ingredients:
1 1/4 cups all-purpose flour |
2 tablespoons sugar |
1 1/4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
1 large egg |
4 tablespoons butter, melted |
1 lemon, zest of, grated |
3 cups blueberries (fresh or frozen) |
1/2 cup sugar |
1/2 cup orange juice |
2 teaspoons lemon juice |
1/2 teaspoon cinnamon |
1 tablespoon cornstarch |
Directions:
1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest.
2. Pour liquid ingredients into flour mixture and whisk until just combined-a few lumps are OK.
3. Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancakes.
4. Cook until bubbles form on top and batter is set-about 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
5. In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
6. In a small bowl, completely dissolve cornstarch in 1 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups.
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