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May 21, 2013 You are here: Home > Recipes > Pancakes with Bluberry Sauce

PANCAKES WITH BLUBERRY SAUCE

Pancakes with Bluberry Sauce

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INGREDIENTS

Pancake Ingredients:

1 cup all purpose flour

1 tsp baking powder

3 eggs, separated

1/2 cup buttermilk

1/4 cup maple syrup

1/2 tsp vanilla extract

3 tbsp unsalted butter

Blueberry Sauce

Ingredients:

1 1/2 cups fresh or frozen blueberries

1/4 cup Ameratto

1/2 cup sugar

1 tsp lemon juice

DIRECTIONS

Pancake Directions:

1. In a bowl, mix the flour and baking powder.

2. In another bowl, mix the egg yolks, buttermilk, maple syrup and vanilla for one minute with a beater. Add the dry ingredients and beat until the mixture is well mixed.

3. In another bowl, beat the egg whites until the formation of soft peaks. Use a spatula to fold the egg whites into the batter.

4. Heat a non-adhesive skillet on medium heat. Brush with butter. Pour 1/3 cup of batter for each pancake. Spread the batter in the shape of a disk of about 6 inches. Cook each side for 1 to 2 minutes or until they are nicely browned. Set aside in a warm oven.

Blueberry Sauce Directions:

1. In a pot, mix all the ingredients.

2. Bring to a boil and simmer on medium heat for 5 minutes.

3. Let cool to a lukewarm temperature.

RECIPE BACKSTORY

I made these last weekend, when my camera was in Nova Scotia with my daughter. So there is no picture of what I made. However, there is one on the food network page. In watching Ricardo make these I thought I would give them a try. I did find this batter to be very thick, so they took longer to cook. The pancake was good when first made, though I left some in the oven to keep warm for Dan and they we not as good then. The blueberry sauce was really good. I would make it again for my pancakes as well as a sauce for ice cream.