these buttermilk pancakes with blueberry syrup will give those from ihop or any diner a run for their money
buttermilk pancakes with blueberry syrup
- 2 cups all-purpose flour
- 2 tbl sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 2 cups buttermilk
- 2 tbl melted butter
- powdered sugar
- 2 cups blueberries
- ½ cup sugar
- 1 cup + 2 tbl water
- 1 tbl cornstarch
- zest and juice of ½ lemon
in a large bowl, combine the flour, sugar, baking soda, salt and baking powder.
in another bowl, whisk the eggs, buttermilk and melted butter until blended; stir into dry ingredients just until moistened.
pour batter by 1/4 cupsful onto a lightly greased hot griddle; turn when bubbles form on top.
cook until second side is golden brown.
dust with powdered sugar
mix 2 tbl water and cornstarch and set aside
boil blueberries with 1 cup water, and ½ cup sugar
reduce heat and simmer 10 minutes.
add cornstarch mixture with lemon juice and zest and stir until thick
blend with an immersion blender if you want it smooth