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This recipe for LEMON PANCAKES WITH BLUEBERRY SAUCE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 28, 2009


1 1/4 Cups all-purpose Flour
2 Tbsp. Sugar
1 1/4 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1/4 Tsp. Salt
1 Cup Buttermilk
1 Lg. Egg
4 Tbsp. Butter (melted)
Grated Zest of One Lemon

Blueberry Sauce:
3 Cups Fresh or Frozen Blueberries
1/2 Cup Sugar
1/2 Cup Orange Juice
2 Tsp. Lemon Juice
1/2 Tsp. Cinnamon
1 Tbsp. Cornstarch

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, butter, and lemon zest. Pour liquid ingredients into flour mixture and whisk until just combined-a few lumps are OK. Lightly coat a griddle with oil. Heat to medium-high and spoon 1/4 cup batter for each pancake. Cook until bubbles form on top and batter is set-about 2-3 minutes. Flip pancakes and cook until golden brown, 2-3 minutes. Top with Blueberry sauce.

In a medium saucepan, combine berries, sugar, orange juice, lemon juice, and cinnamon over medium-low heat stirring occasionally, until berries begin to pop, about 7 minutes. In a small bowl, completely dissolve cornstarch in 1 Tbsp. water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving.




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