The perfect pancake!
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
2 tablespoons water
1/2 teaspoon cornstarch
3 1/2 cups blueberries
5 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
4 tablespoons butter or margarine, melted
2 large eggs, beaten
1. Preheat oven to 250 degrees F. Place cookie sheet in oven.
Prepare blueberry sauce:
2. In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups
blueberries, and 2 tablespoons sugar, and heat to boiling over
medium heat, stirring occasionally. Boil 1 to 2 minutes or until
berries burst. Remove from heat; stir in lemon juice.
Prepare pancakes:
3. In large bowl, combine flour, baking powder, baking soda, salt,
and remaining sugar. Stir in buttermilk, butter, and eggs just until
flour mixture is moistened. Stir in remaining berries.
4. Lightly grease griddle or nonstick 12-inch skillet; heat over
medium heat until very hot.
5. Drop batter by 1/4 cups onto hot griddle, spreading batter gently
to make 4-inch rounds. Cook pancakes 2 to 3 minutes (Pancakes are
ready to turn when batter begins to set, bubbles start to burst, and
edges look dry.)
6. Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes
longer, until puffy and undersides are a rich golden brown. Transfer
pancakes to cookie sheet in oven; keep warm.
7. Repeat with remaining batter, greasing griddle if needed. Serve
pancakes with blueberry sauce.
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