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June 30, 2007
Buttermilk Pancakes with Blueberry Sauce
In our house on your birthday you get to pick what we have for breakfast. Alexis picked pancakes and blueberries Sunday morning for hers! While she had her blueberries fresh, I decided to whip up a little blueberry sauce for mine. It was the perfect compliment!
What You'll Need For the Blueberry Sauce:
2 cups of fresh blueberries
2 tablespoons of organic cane sugar
The zest of 1 lemon
2 tablespoon of water
Dump everything into a medium sized pot and cook over medium heat for about 10-15 minutes or until sauce forms. Serve warm over pancakes or waffles or chill for a great ice cream topping!
What You'll Need For the Pancakes:
What You'll Need:
2 cups of unbleached all purpose flour
1/4 cup of organic cane sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
2 eggs
1 1/2-2 cups of buttermilk
Oil or non-stick spray
Heat a large skillet or griddle over medium heat.
Mix dry ingredients thoroughly. Add eggs and buttermilk and stir until incorporated. (Depending on the humidity, etc. you may need more or less buttermilk. I never make a batch with the same amount of liquid because of this. You're looking for a batter that is thin, but not overly runny. It still needs to have a bit of stick to it and not run every which way when you spoon it into your pan.) Using a ladle ladle batter into circles in the hot pan that has been brushed with oil or sprayed with non-stick spray. Cook until browned on each side.
The pancakes are also good with other types of fruit, butter and/or maple syrup!
Posted by Dianne at June 30, 2007 7:49 AM
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