Tasty Nectarine Buttermilk Pancakes & Wild Blueberry Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is one of the best tasting pancake recipes, I’ve ever created. I am very proud of this recipe, the pancakes are tender, light, fluffy and served with a delicious blueberry sauce. If you don’t want to use Grand Marnia, I would recommend substituting with 1/2 tsp of finely grated orange rind. I leave the skin on the nectarine because I like the flavor and texture that it offers. Try these pancakes you will not be disappointed. Ingredients:
wild blueberry sauce |
1 cup wild blueberries |
2 -3 tablespoons white sugar |
1/4 cup water |
1/2-1 teaspoon fresh lemon juice |
1 teaspoon grand marnier (optional) |
nectarine buttermilk pancake |
3/4 cup all-purpose flour |
1/4 teaspoon salt |
1 tablespoon white sugar |
1/4 teaspoon ground cinnamon (good quality) |
1 1/4 teaspoons baking powder |
1 large egg |
1 1/2 tablespoons melted butter |
1 cup buttermilk |
1 large ripe nectarine, unpeeled, coarsely diced |
2 tablespoons butter (frying) |
icing sugar (garnish- optional) |
Directions:
1. Sauce.
2. Put the blueberries, sugar, lemon juice and water together in a small pot.
3. Boil rapidly for 4 – 5 minutes, stirring often.
4. Remove the sauce from heat and allow too cool.
5. When cooled add the Grand Marnia and set aside until ready to use.
6. Pancake.
7. Beat the egg well and stir in the melted butter and buttermilk.
8. In a small bowl add the flour, salt, sugar, cinnamon and baking powder and stir into the egg mixture.
9. Now gently add the diced nectarines to the batter.
10. Heat your pan and lightly grease with the butter.
11. I cook my pancakes on medium low heat.
12. Pour batter onto the prepared pan and cook until bubbles begin to appear and fill the entire surface of the pancake.
13. Turn with a spatula and cook the other side.
14. Your pancakes should feel fluffy and tender when touched.
15. Remove from heat, put on platter and keep warm until all pancakes are done.
16. Serve with icing sugar and wild blueberry sauce.
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