Pancakes with Maine Blueberry Sauce

Pancakes with Maine Blueberry Sauce

Prep Time

 

Cook Time

 

Serves

4 people

This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made with fresh blueberries adds the perfect finishing touch.

Recipe courtesy of Williams-Sonoma

Ingredients

  • 2 eggs
  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup whole-ground buckwheat flour, sifted
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups buttermilk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons vegetable oil
  • 2 cups fresh blueberries
  • Zest of 1/2 lemon
  • 1 tablespoon cornstarch
  • 2 teaspoon fresh lemon juice

Preparation

  • 1 Preheat an oven to 200°F.
  • 2
  • 3 In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the all-purpose and buckwheat flours, 3 tablespoons of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.
  • 4
  • 5 Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
  • 6
  • 7 In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 tablespoon sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar. Bring to a simmer. In a small bowl, stir together the cornstarch, 1 tablespoon water and the lemon juice. Add to the berries and stir until the sauce is thickened, about 5 minutes. Serve the warm blueberry sauce over the pancakes.

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