Buttermilk Blueberry Pancakes with Blueberry Sauce
Cook time: 30 Servings: 6
2 1/4 cups sifted flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
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
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.
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.
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.