Mmm, that's a lot of blueberries. I only have about 6 cups of wild blueberries left from last season so I'm trying to ration them. This blueberry pancake recipe makes me want to eat pancakes every damn day though so I need to steel my resolve or I'll be forced to eat those tasteless store bought ones. Awe hellll no. Rations it is.
INGREDIENTS:
2 tbsp. water
½ tsp. cornstarch
3½ c. blueberries
5 tbsp. sugar
2 tsp. fresh lemon juice
1½ c. all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¾ c. buttermilk
4 tbsp. butter or margarine
2 large eggs
DIRECTIONS: 1. Preheat oven to 250 degrees F. Place cookie sheet in oven. 2. Prepare blueberry sauce: In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups blueberries, and 2 tablespoons sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst. 3. Remove from heat; stir in lemon juice. 4. 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. 5. Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot. 6. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when batter begins to set, bubbles start to burst, and edges look dry.) 7. Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown. Transfer pancakes to cookie sheet in oven; keep warm. 8. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.