Ingredients :
- For Blueberry swirl sauce
- 11/2 cups blueberries
- 1/2 cup granulated sugar
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- For Pancakes
- 1 cup all purpose flour
- 2 tablespoon granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoon melted butter
- 1 teaspoon vanilla extract
- melted butter as needed for griddle
- For Serving
- as needed Softened butter,
- as needed pure maple syrup,
- melted butter as needed for brushing griddle
Method :
- Make blueberry sauce
- Combine blueberries, sugar, lemon and salt in a saucepan. Cook until thickened to a sauce consistancy, about 5 minutes. Stir to prevent sticking
- Make Pancake Batter
- Combine flour, baking soda, baking powder and salt in a large bowl, whisk well
- In a measuring cup or bowl whisk buttermilk, egg the 2 tablespoons melted butter and vanilla
- Pour buttermilk mixture over flour mixture and stir just to combine
- Heat griddle, lightly brush with butter. Spoon pancake batter onto griddle using a scant 1/4 cup batter for each pancake. Add a swirl of blueberry sauce using a piping bag or a cup with a spout.
- Cook until edges bubble and bottom is cooked and flip andcook the other side intil golden and cooked through.
- Serve hot with melting soft butter, maple syrup and whipped cream. Also offer any extra blueberry sauce ...
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