Blueberry Buttermilk Pancakes

Blueberry Pancakes
Blueberry Pancakes

Tomorrow is Shrove Tuesday, or Pancake Day as it is commonly known.  It’s tradition in my house to have pancakes on Pancake Day.  This year, I am serving up Blueberry Buttermilk Pancakes with a delectable Blueberry Sauce.  I figure, if it’s going to be blueberries, I might as well go all out!

Did you know that pancakes freeze well?  I make a large batch and freeze them then reheat them for 3-4 minutes in my toaster oven.  Tastes like fresh-made pancakes!

Blueberry Buttermilk Pancakes

Ingredients:

1¼ cup flour

2½ tsp baking powder

½ tsp soda

¼ tsp salt

2½ tbsp sugar

¼ tsp cinnamon

2 eggs

2 cups buttermilk

3 tbsp melted butter

1 tsp vanilla

1 cup blueberries, fresh or frozen

Method:

Assemble ingredients.

Whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.

Whisk eggs, buttermilk, melted butter, and vanilla together.

Make well in dry ingredients.  Pour liquid ingredients into the well.  Stir just until flour is combined into the liquid ingredients.  Batter will be lumpy.

Gently fold in the blueberries.

Melt apx. 2-3 tsp butter in frypan.  Using ¼ measuring cup, add batter to frying pan.  Cook over medium-high heat until top of pancakes lose their glossiness and bubbles appear in the batter.  Flip pancakes over and cook for 2-3 minutes longer.  Add butter each time you add batter to the frying pan to ensure they don’t stick.

Serve hot with maple syrup or blueberry sauce (recipe follows).

Yield:  10-12 pancakes, depending on size

 

Blueberry Sauce

Ingredients:

1¼ cups blueberries

3 tbsp sugar

⅛ tsp cinnamon

Pinch salt

¾ tsp grated orange rind

1½ tsp lemon juice

2½ tbsp orange juice

Scant 1 tbsp cornstarch

1 tbsp maple syrup

½ tsp vanilla

Method:

Assemble ingredients.

In medium saucepan, combine blueberries, sugar, cinnamon, salt, grated orange rind, lemon juice, and one-half of the orange juice.  Cook over low heat for about 5 minutes.

Whisk cornstarch and the remaining half of the orange juice together until smooth.

Add about 2 tsp of the hot berry mixture to the cornstarch to temper it.  Add the warm cornstarch mixture to the blueberries and stir gently to blend.  Simmer for 4-5 minutes or until desired thickness.

Stir in maple syrup and vanilla.  Simmer for 2-3 minutes.

Serve warm over pancakes.

Yield:  Apx. 1 cup

Share on LinkedIn0Tweet about this on Twitter5Pin on Pinterest1Share on Facebook2Email this to someone