Description
Soft and light and fluffy blueberry pancakes with a rich blueberry sauce topped with whipped cream. Just the thing for a weekend breakfast.
Ingredients
- FOR THE SAUCE:
- 4 cups Blueberries
- 1 teaspoon Lemon Zest
- 1 cup Maple Syrup
- _____
- FOR THE PANCAKES:
- 1 cup All-purpose Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ cup Blueberries
- 1 whole Egg
- ¾ cups Buttermilk
- 2 Tablespoons Butter, Melted
- Optional Garnish: Syrup, Whipped Cream
Preparation
To make the sauce, combine the lemon zest and blueberries in a medium saucepan over medium heat. The blueberries will start to give off their juices so you don’t need to add any liquid to the pan. Just make sure to stir them often so they don’t burn. Cook them until all the juices are released, about 7-8 minutes. Then press through a sieve to remove the pulp, make sure to press all the juice out. Put the juice into a clean sauce pan and add the maple syrup, cook, stirring often until thick and syrupy, about 10 minutes.
In a medium mixing bowl, combine the flour, sugar, baking powder, soda and salt, whisk to combine. Add the blueberries and toss to coat with the flour mixture.
In another small bowl combine the egg, buttermilk and melted butter. Add to the flour mixture and stir until mostly smooth.
Heat a griddle or large skillet to medium, spray with cooking spray and drop about 1/2 cup of batter at a time onto the griddle to make the pancakes. Allow to cook until slightly brown on one side, then flip over and brown the other side.
To serve place 2 pancakes on a plate, top with syrup and whipped cream if desired.
