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Pancakes with Blueberry Ginger Sauce


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Rate this recipe 4.6/5 (7 Votes)


  • 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
  • Syrup
  • 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


Step 1

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.

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