Buttermilk Pancakes with Blueberry Syrup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For Blueberry Sauce
- ½ cup granulated sugar
- 2 Tbsps Corn starch
- 1 cup water
- 4 cups Blueberries (fresh or frozen)
- For Pancakes
- 1 cup unbleached all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp Baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg (lightly beaten)
- 1 cup Buttermilk (well shaken)
- vegetable oil (for pan)
Product recommendation
Cooking time will depend on size of pancake. Blueberry sauce will keep up to 2 weeks refrigerated in an air tight container.
Preparation steps
1.
For Blueberry Sauce:
2.
In a medium saucepan, combine sugar and cornstarch. Slowly stir in water. Add blueberries and bring to a boil over medium high. Boil for 2 to 3 minutes, stirring constantly.
3.
Remove from heat and cover. Allow to cool slightly, sauce will continue to thicken as it cools.
4.
For Buttermilk Pancakes:
5.
Preheat oven to 200º F.
6.
In a large mixing bowl, whisk all ingredients together until smooth.
7.
Heat a nonstick griddle or skillet over medium heat for 4 to 5 minutes. Brush the hot griddle or skillet lightly with vegetable oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. When bubbles appear on the top of the pancakes and the edges starting to look dry, flip the pancake and cook until golden brown on the second side. Adjust heat as necessary. Repeat until all the batter is gone.
8.
Transfer cooked pancakes to ovenproof plate, do not layer. Place in oven to keep warm.
9.
Serve immediately with blueberry sauce.
