Lemon Buttermilk Pancakes With Blueberry Sauce - cooking recipe

Ingredients

Lemon Buttermilk Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
4 tablespoons butter, melted
1 lemon, zest of, grated
Ten-Minute Blueberry Sauce
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup orange juice
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1 tablespoon cornstarch

Preparation

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 or nonstick skillet with oil. Heat to medium-high and spoon 1/4 cup batter for each pancakes.
Cook until bubbles form on top and batter is set-about 2-3 minutes. Top with Ten-Minute Blueberry Sauce and fresh blueberries if desired.
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 tablespoon water. Add to berry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups.