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Buttermilk Pancakes with Blueberry Sauce

Source of Recipe

From "Mom's Comfort Food" by Joyce Klynstra


Recipe Introduction

"It really doesn't take much time to make pancakes from scratch and it's so worth it. Using buttermilk makes them so much better."

List of Ingredients

◦ 2 cups flour
◦ 3 tablespoons brown sugar
◦ 1 � teaspoons baking powder
◦ 1 teaspoon baking soda
◦ 1 teaspoon salt
◦ 2 cups buttermilk
◦ 2 eggs
◦ 3 tablespoons vegetable oil
◦ Fresh blueberries (optional)
◦ Salted butter for the griddle


Recipe

Preheat cast-iron griddle over medium heat.

Combine flour, sugar, baking powder, baking soda, and salt. Whisk together buttermilk, eggs, and oil. Add buttermilk mixture into flour mixture. Do not overmix. Batter will be slightly lumpy.

Generously butter the preheated griddle. Pour about � cup batter onto the griddle. If using, add blueberries to the batter as it cooks. Cook about 3 to 4 minutes until tops are bubbly. Flip to cook the other side. Repeat until batter is gone. Reapply butter to the griddle between pancakes.

Serve hot with pure maple syrup or blueberry sauce.

Makes 10 medium pancakes





❧ Blueberry Sauce:

◦ 1 tablespoon butter
◦ 1 pint blueberries
◦ � cup pure maple syrup

Melt butter in saucepan, add blueberries and maple syrup, and cook until blueberries release juice. Cool a little and serve over ice cream, pancakes, or waffles.

Makes 1 ⅓ cups