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Blueberry Pancakes
Ingredients:
- 2 C All-Purpose Flour
- 1 T Baking Powder
- ½ t Baking Soda
- ½ t Salt
- ¼ C Granulated Sugar
- 1 C Blueberries
- 1 C Buttermilk
- 1 T Vanilla Extract
- 2 Eggs
- 1 T Plain Yogurt
- 1 T Lemon Zest
- 8 T Butter
- 8 T Canola Oil
Blueberry Syrup:
- ½ C Maple Syrup
- 1 C Blueberries
- ¼ C Granulated Sugar
- ¼ t Salt
Directions:
- Combine all dry ingredients in large bowl. Mix wet ingredients (buttermilk, vanilla extract, eggs, yogurt and zest) in separate bowl. Combine wet and dry ingredients to create batter.
- Heat nonstick pan to medium heat. Add 1 tablespoon of butter and oil to pan. Ladle ¼ cup of pancake batter into pan. Cook for about 2 minutes or until bubbles start to appear on top of pancake.
- Carefully flip pancake and cook for an additional 1-2 minutes.
- Blueberry Syrup: Combine all ingredients for syrup in sauce pot. Cook over medium high heat for 5 minutes stirring frequently. Serve alongside pancakes.
Equipment:
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Nonstick Pan
- Sauce Pot