Description
Don’t put it past a foodie to eat pie for breakfast, but if you want to get away with it, try these pancakes instead!
Ingredients
- FOR THE PANCAKES:
- 3 cups All-purpose Flour
- ½ cups Granulated Sugar
- 1 cup Quick Oats
- 2 teaspoons Baking Powder, Heaping
- 2 teaspoons Baking Soda
- ¼ teaspoons Salt
- 1-½ teaspoon Cinnamon
- 2-½ cups Buttermilk Or Milk
- 2 whole Eggs (large)
- ½ cups Vegetable Oil
- 2 cups Blueberries, Fresh Or Frozen
- FOR THE SAUCE:
- ½ cups Buttermilk Or Milk
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- ½ cups Butter
- ½ teaspoons Baking Soda
- 1 pinch Salt
- 2 teaspoons Vanilla Extract
Preparation
For the pancakes:
In a large bowl, whisk together flour, sugar, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat together buttermilk, eggs and oil together until well combined. Pour wet ingredients into dry ingredients and blend together well without overmixing.
Heat a large pan or griddle to medium heat. Pour 1/4 cup of batter for each pancake and immediately sprinkle a small handful of blueberries on top of each pancake. Once bubbles form around the edges and in the middle of the pancake, flip to the other side, about 2 minutes. Cook another 2 minutes or until lightly golden brown and fully cooked through. Repeat until all the batter is used.
For the vanilla buttermilk sauce:
In a medium sauce pan melt together buttermilk, sugar, brown sugar, and butter over medium high heat. Bring to a boil and boil for 1 minute. Remove from heat and add in baking soda, salt and vanilla. Stir until well combined. Sauce will get foamy, but once completely stirred and settled it will return back to a creamy sauce. Serve warm.
Recipe adapted from Chocolate-Covered Katie, via Baking and Creating with Avril.
