Buttermilk Pancakes with Blueberry Syrup

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Buttermilk Pancakes with Blueberry Syrup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
379
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie379 kcal(18 %)
Protein7.8 g(8 %)
Fat3.82 g(3 %)
Carbohydrates80.59 g(54 %)
Sugar added28.29 g(113 %)
Roughage3.55 g(12 %)
Vitamin A74.99 mg(9,374 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.39 mg(35 %)
Niacin3.65 mg(30 %)
Vitamin B₆0.11 mg(8 %)
Folate79.13 μg(26 %)
Pantothenic acid0.55 mg(9 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C14.36 mg(15 %)
Potassium231.06 mg(6 %)
Calcium153.9 mg(15 %)
Magnesium22.91 mg(8 %)
Iron2.04 mg(14 %)
Iodine15 μg(8 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.5 g
Cholesterol50.49 mg

Ingredients

for
4
For Blueberry Sauce
½ cup granulated sugar
2 tablespoons Corn starch
1 cup water
4 cups Blueberries (fresh or frozen)
For Pancakes
1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg (lightly beaten)
1 cup Buttermilk (well shaken)
vegetable oil (for pan)
How healthy are the main ingredients?
Blueberrysugarsugarsaltegg
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.