Buttermilk Blueberry Pancakes with Blueberry Sauce

Breakfast-Brunch
Cook time: 30
Servings: 6

Ingredients

  • 2 1/4 cups sifted flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted margarine
  • 1 cup fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups fresh or frozen blueberries

  1. Sauce: In a medium sauce pan, combine sugar and cornstarch. Gradually stir in water until smooth. Add blueberries and bring sauce to a boil and cook over medium heat until thickened. Serve warm with pancakes.
  2. Pancakes: Sift dry ingredients into a large mixing bowl. In a separate bowl, beat eggs until light. Add the buttermilk and melted margarine to eggs. Combine liquid mixture with dry ingredients, mixing together just until the lumps disappear.
  3. Pour 1/4 cup batter onto a hot, grased griddle or skillet. Place 6-7 berries onto each pancake. Cook pancakes until pancakes have bubbly surface (about 2 minutes per side). Turn once.

Anchor Inn on the Lake

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