Name: Blueberry Buttermilk Pancakes
Yield: 4 servings
Ingredients: 2 cups fresh or frozen blueberries; 1 cup sugar; 1/2 cup water; 1 tablespoon lemon juice; 1 package (1/4 ounce) active dry yeast; 2 tablespoons warm water (110u00b0 to 115u00b0); 2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk; 2 tablespoons vegetable oil; 3 eggs; 1/2 cup heavy whipping cream; 1-1/4 cups fresh or frozen blueberries

Servings: 4 persons

2 cups fresh or frozen blueberries
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110u00b0 to 115u00b0)
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
3 eggs
1/2 cup heavy whipping cream
1-1/4 cups fresh or frozen blueberries

1
In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.
2
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.
3
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Buttermilk Pancakes

How did you like this recipe?