Blueberry Buttermilk Pancakes

By MissHeather

Ingredients

• Blueberry Syrup:
• 2 C fesh or frozen blueberries
• 1 C sugar
• 1/2 c water
• 1 T lemon juice
• Pancakes:
• 1 package active dry yeast
• 2 T warm water 110-115
• 2 C all-purpose flour
• 1 T sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 C buttermilk
• 2 T vegetable oil
• 3 eggs
• 1/2 C heavy whipping cream
• 1 1/4 C fresh or frozen blueberries (do NOT thaw)

Details

Servings 6

Preparation

Step 1

In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce ehat, simmer, uncovered for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 T blueberries. Tur when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.