Pancakes with Blueberry Ginger Sauce
- For the Pancakes:
- 2 cups self-rising flour
- 2 tbs. sugar
- 1 egg
- 1 1/2 cups milk
- 3 tbs. canola oil
- Pat of butter for frying the pancakes
- Dollop of sour cream to top the pancakes
- For the Blueberry Ginger Sauce:
- 1 cup of frozen blueberries
- 1 inch piece of ginger – grated
- 1 cup of water
- 3/4 cup of sugar
- Zest of 1 lemon
- Juice of 1 lemon
- Zest of 1 orange
Preparation time 5mins
Cooking time 15mins
Adapted from livingthegourmet.com
For the Pancakes:
Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl and whisk. Mix the wet ingredients with the dry and mix. If the batter is too thick add more milk to thin out the batter. Add the milk a little at a time until the desired consistency is achieved.
Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan.
When the bubbles appear in the pancakes; flip and finish cooking on the other side.
For the Blueberry Ginger Sauce:
Heat a small sauce pan. When the pan is hot add the sugar. The sugar will seem to burn; don’t worry. Add the water immediately and stir. Add the lemon juice, lemon zest and orange zest.
Turn the heat to low and while preparing the pancakes.
Plate the pancakes. Top with a dollop of sour cream; the blueberry sauce and syrup.