Anchor Inn on the Lake

Buttermilk Blueberry Pancakes with Blueberry Sauce: Breakfast-Brunch

Servings: 6

Prep time:30

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

Step 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.

Step 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.

Step 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.