Sauce:
1/4 c. water
1 t. cornstarch
1 1/2 c. blueberries
1/4 c. sugar
1/8 t. salt
2 t. lemon juice
Combine water and cornstarch in a medium saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally. Remove from heat and add lemon juice. Cover and set aside.
Pancakes:
1 c. milk
1 T. butter, melted
1 egg, beaten
1 1/2 c. whole-wheat flour (approximately)
2 t. baking powder
2 T. sugar
1/4 t. salt
1/2 c. blueberries
Combine milk, butter, and egg in a small bowl. In a large bowl, combine dry ingredients. Pour milk mixture into dry ingredients; stir just until blended. Fold in blueberries.
Grease a griddle or cast-iron skillet. Heat over medium heat until water droplets sprinkled atop sizzle and dance. Drop batter by 1/4-c. measure onto hot skillet. Cook about 3 minutes on each side, or until golden.
Serve pancakes with blueberry sauce. And cream cheese, if desired. Other options include peanut butter, bacon, ham, whipped cream, other fruits, or whatever else your little palate desires.
2 comments:
"toothsome"?? that doesn't make them sound good. I got an image of a tooth in the middle of the pancake or something!
Anyway, they're better with buttery spread instead of cream cheese, and maybe some regular syrup instead of the blueberry stuff because that it's just tooooo blueberryie!!
I'm not especially fond of the word toothsome myself; but delicious wears out fast.
To each her own--some people like blueberries more than others do. However, blueberries in pancakes make messes on the frying pan, so the blueberries might get left out of the pancake batter next time and served in the form of blueberry syrup.
~H
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