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Jun 19, 2013 You are here: Home > Recipes > Pancakes with Maine Blueberry Sauce

PANCAKES WITH MAINE BLUEBERRY SAUCE

Pancakes with Maine Blueberry Sauce

This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh blueberries adds the perfect fi.. Read More

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INGREDIENTS

2 eggs

1 1/2 cups all-purpose flour, sifted

1/2 cup whole-ground buckwheat flour, sifted

1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 1/4 cups buttermilk

4 Tbs. (1/2 stick) unsalted butter, melted

1/2 tsp. vanilla extract

1 to 2 Tbs. vegetable oil

2 cups fresh blueberries

Zest of 1/2 lemon

1 Tbs. cornstarch

2 tsp. fresh lemon juice

DIRECTIONS

Preheat an oven to 200°F.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.

Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.

Heat a griddle over medium-high heat.

Lightly grease the griddle with oil or spray with nonstick cooking spray.

Using a batter dispenser, dispense the batter onto the griddle.

Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes.

Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.

Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar.

Bring to a simmer.

In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice.

Add to the berries and stir until the sauce is thickened, about 5 minutes.

Serve the warm blueberry sauce over the pancakes.