You can never have too many blueberries in your pancakes! These were fluffy and delicious, and I want to pour this blueberry orange sauce over everything. It would be perfect drizzled over vanilla ice cream.. or for the best of both worlds you could just put a scoop of ice cream on your pancakes. :)
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. white sugar
1 large egg, lightly beaten
1 cup buttermilk
3 Tbsp. butter, melted and cooled to room temperature
1/2 tsp. vanilla extract
2 cups fresh or frozen blueberries
Extra melted butter or oil for greasing the pan
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, melted butter, and vanilla.
Add the egg mixture to the flour mixture, all at once, and stir until just combined. The batter should have some small lumps - do not over mix the batter or the pancakes will be tough. Gently stir in the blueberries until they are evenly distributed throughout the batter.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, lightly brush the pan with melted butter or oil.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn them over. Cook until golden brown (about 2-3 minutes) and cooked through.
Repeat with remaining batter, brushing the pan with melted butter between batches. Serve immediately topped with whipped cream and fresh berries, syrup, butter, or blueberry orange sauce (recipe below). You can keep the pancakes warm by placing them on a metal pan or in a pie plate, in a 175 degree F oven, for about 15 minutes.
This recipe makes enough pancakes for about two servings, so you can double or triple it if you're serving more people!
1-2 tsp. orange zest - Remember, a little zest goes a long way! So don't use any more than 2 tsp. in this recipe or the orange flavour will overpower everything.
In a saucepan over medium-high heat, cook the blueberries, sugar, and water for 10 minutes, stirring occasionally. Turn the heat off and stir in the orange zest. Serve sauce immediately while warm. Just spoon onto your pancakes, waffles or French toast. You can double or triple this recipe to accomodate the number of people you are serving. *Blueberry Orange Sauce recipe by Brooke McMillan