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Blueberry Pancakes

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 2 tbsp water
 ½ tsp cornstarch
 3 ½ cups blueberries
 5 tbsp sugar
 2 tsp fresh lemon juice
 1 ½ cups all-purpose flour
 1 tbsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 ¾ cups Buttermilk
 4 tbsp butter or margarine
 2 large eggs
Directions
1

Preheat the oven to 250 degrees F. Place the cookie sheet in the oven.

Prepare Blueberry Sauce
2

In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups blueberries, and 2 tablespoons sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until the berries burst.

3

Remove from heat; stir in lemon juice.

Prepare Pancakes
4

In a large bowl, combine flour, baking powder, baking soda, salt, and remaining sugar. Stir in buttermilk, butter, and eggs just until flour mixture is moistened. Stir in remaining berries.

5

Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.

6

Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when the batter begins to set, bubbles start to burst, and edges look dry.)

7

Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown. Transfer pancakes to a cookie sheet in the oven; keep warm.

8

Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 525