Blueberry Pancakes with Warm Blueberry Sauce

From: Good Housekeeping

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice.

Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

What I did differently from this recipe:
I halved the blueberry sauce recipe because I knew Stephen wouldn't use it. Also, if your oven will go below 250 degrees, I would put it as low as possible, around 170 or so. I think 250 would continue cooking them a bit.

What I'll do differently next time:
I probably wouldn't use the blueberry sauce the next time. There were so many blueberries in the pancakes it didn't really add anything. It was just an extra step in my opinion. Although the picture in the magazine certainly was pretty.

Verdict:
Thumbs up! Stephen said these were much better than his pancakes (Bisquick). He is the "pancake-r" in our household so this is a high compliment from him. They were certainly easy and delicious!!

Printable version:

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice. Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.