Fluffy Pancakes with Blueberry Sauce

Fluffy, golden pancakes studded with juicy blueberries and drizzled with a delicious sauce. These pancakes are the perfect breakfast delight, with a soft and fluffy texture that melts in your mouth. The blueberries add a burst of sweetness and tanginess that complements the buttery batter.

Makes 2 Servings

Ingredients

• For the Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 cup fresh blueberries
  • Cooking oil or butter for greasing the griddle
• For the Sauce
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon cornstarch,dissolved in 1 tablespoon water

Steps

• For the Pancakes
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat the buttermilk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir to combine.
  4. Fold in the fresh blueberries.
  5. Preheat a griddle or non-stick skillet over medium-high heat and grease it with cooking oil or butter.
  6. Pour 1/4 cup of pancake batter onto the griddle for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
• For the Sauce
  1. In a small saucepan, combine the blueberries, sugar, water, and lemon juice.
  2. Cook for 5 minutes, stirring occasionally, until the mixture thickens .
  3. Stir in the cornstarch dissolved in water to thicken the sauce . Cook for 3 minutes.
  4. Remove the saucepan from the heat and let the blueberry sauce cool slightly.
  5. Stack the fluffy pancakes on a plate.
  6. Drizzle the warm blueberry sauce over the pancakes.
  7. Add extra fresh blueberries for garnish.

Macros Per Serving (3 pancakes)

Calories: 350
Total Fat: 8 g
Protein: 7 g
Carbs: 60 g