Blueberry Buttermilk Pancakes

Ingredients

• Blueberries

  Raw

  2 cup or 296g

• Brown sugar

  3 tbsp or 27g

• Lemon juice

  Raw

  1 tsp or 5g

• Vanilla extract

  1 tsp or 4g

• Flour

  Enriched, Bleached, All Purpose - Kroger

  2 cup or 240g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  3 tbsp or 43g

• Blueberries

  Raw

  1 cup or 148g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. (source: https://www.jocooks.com/recipes/blueberry-buttermilk-pancakes/)
2. Form the sauce: To make the blueberry sauce, heat a sauce pan over medium heat. Add the blueberries to the hot sauce pan and add remaining ingredients. Cook for about 5 minutes until sauce thickens.
3. Combine the wet and dry: In a large bowl, mix the flour, salt, baking powder, baking soda and sugar. In a separate bowl, mix the eggs, buttermilk, butter and milk. Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Fold in the blueberries with a spatula.
4. Cook the pancakes: Heat a large pan to medium high heat. Oil the pan with either butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size. When air bubbles start to bubble up to the surface at the center of the pancakes use a flat spatula to flip them over, usually about 2 minutes for the first side and about minute for the second side.
5. Serve: To keep the pancakes warm, transfer them to a preheat oven at 200 F degrees. Serve drizzled with sauce over the pancakes.

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