INGREDIENTS
- 2 tbsp. water
- ½ tsp. cornstarch
- 3½ c. blueberries
- 5 tbsp. sugar
- 2 tsp. fresh lemon juice
- 1½ c. all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1¾ c. buttermilk
- 4 tbsp. butter or margarine
- 2 large eggs
INSTRUCTIONS
- Preheat oven to 250 degrees F. Place cookie sheet in oven.
- Prepare blueberry sauce: In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups blueberries, and 2 tablespoons sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst.
- Remove from heat; stir in lemon juice.
- Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt, and remaining sugar. Stir in buttermilk, butter, and eggs just until flour mixture is moistened. Stir in remaining berries.
- Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.
- Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when batter begins to set, bubbles start to burst, and edges look dry.)
- Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown. Transfer pancakes to cookie sheet in oven; keep warm.
- Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.
Enjoy.
Credits to: goodhousekeeping.com
