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Blueberry Buttermilk Pancakes Recipe


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Blueberry Buttermilk Pancakes Recipe
Makes 6 Servings


Blueberry Syrup
2 cups fresh or frozen blueberries
1 cup sugar
1/2 cup water
1 tablespoon lemon juice

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110 to 115)
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
3 eggs
1/2 cup heavy whipping cream
1-1/4 cups fresh or frozen blueberries

In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.
Yield: 6 servings.

Note: If using frozen blueberries, do not thaw before adding to batter.
Anna in Sweden

 http://www.nancyskitchen.com - Copyright 2017

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