Pancakes With Maine Blueberry Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another great recipe from a Williams-Sonoma catalog. Ingredients:
2 eggs |
1 1/2 cups flour, sifted |
1/2 cup buckwheat flour, sifted |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 1/4 cups buttermilk |
4 tablespoons unsalted butter, melted |
1/2 teaspoon vanilla extract |
1 -2 tablespoon vegetable oil |
2 cups fresh blueberries |
1/2 cup water, plus |
1 tablespoon water |
1/2 lemon, zest of |
1 tablespoon cornstarch |
2 teaspoons fresh lemon juice |
Directions:
1. In bowl, using electric mixer, beat eggs on medium speed until frothy. Add flours, 3 TB sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until smooth.
2. Heat griddle over medium-high heat. Lightly grease with oil or butter. Dispense batter onto griddle. Cook until bubbles form on top, 1-2 minutes. Flip pancakes; cook until golden-brown on other side, 2-3 minutes. Keep pancakes warm.
3. In saucepan over medium-high heat, stir together blueberries, 1/4 cup plus 1 TB sugar, zest, and 1/2 cup water; bring to a simmer. In small bowl, combine cornstarch, 1 TB water, and lemon juice. Add to berries; stir until thickened, about 5 minutes. Serve warm over pancakes.
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