Blueberry Swirl Pancakes.
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Ingredients requirements - Blueberry Swirl Pancakes:
- Require For Blueberry swirl sauce.
- Need 11/2 cups - blueberries.
- Prepare 1/2 cup granulated sugar.
- Give 1/2 teaspoon for fresh lemon juice.
- You need 1/8 teaspoon of salt.
- Give For Pancakes.
- Provide 1 cup - all purpose flour.
- Need 2 tablespoon - granulated sugar.
- Provide 1 1/4 teaspoons for baking powder.
- Need 1/4 teaspoon for baking soda.
- Provide 1/8 teaspoon - salt.
- Require 1 large egg.
- Give 1 cup - buttermilk.
- Need 2 tablespoon - melted butter.
- Prepare 1 teaspoon vanilla extract.
- Provide melted butter as needed for griddle.
- Prepare - For Serving.
- You need as needed Softened butter,.
- Prepare as needed for pure maple syrup,.
- Prepare - melted butter as needed for brushing griddle.
Blueberry Swirl Pancakes instructions:
- Make blueberry sauce.
- Combine blueberries, sugar, lemon and salt in a saucepan. Cook until thickened to a sauce consistancy, about 5 minutes. Stir to prevent sticking.
- .
- Make Pancake Batter.
- Combine flour, baking soda, baking powder and salt in a large bowl, whisk well.
- In a measuring cup or bowl whisk buttermilk, egg the 2 tablespoons melted butter and vanilla.
- Pour buttermilk mixture over flour mixture and stir just to combine.
- Heat griddle, lightly brush with butter. Spoon pancake batter onto griddle using a scant 1/4 cup batter for each pancake. Add a swirl of blueberry sauce using a piping bag or a cup with a spout..
- Cook until edges bubble and bottom is cooked and flip andcook the other side intil golden and cooked through..
- Serve hot with melting soft butter, maple syrup and whipped cream. Also offer any extra blueberry sauce ....
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