More Great Recipes: Breakfast

Pancakes with Maine Blueberry Sauce


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Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

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 finishing touch.

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