Whole Wheat Blueberry Pancakes with Blueberry Sauce

Name: Whole Wheat Blueberry Pancakes with Blueberry Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 cup frozen blueberries; 1/2 cup orange juice; 3 star anise pods; 2 cinnamon sticks; 1 egg; 1 cup whole wheat flour; 1 cup milk; 1 tablespoon sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 tablespoons butter; 1 cup fresh blueberries; Butter, for serving, optional

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

Blueberry Sauce:

1 cup frozen blueberries

1/2 cup orange juice

3 star anise pods

2 cinnamon sticks

Blueberry Pancakes:

1 egg

1 cup whole wheat flour

1 cup milk

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons butter

1 cup fresh blueberries

Butter, for serving, optional

Directions

Watch how to make this recipe.

For the blueberry sauce: In a medium saucepot, combine the blueberries, orange juice, star anise and cinnamon sticks and stir. Bring to a simmer over medium heat and let reduce until slightly thickened and syrupy, about 10 minutes. Keep warm until serving.
For the blueberry pancakes: Heat a cast-iron griddle or large skillet over medium-low heat.
In a large bowl, whisk the egg. Add the flour, milk, sugar, baking powder, cinnamon and salt and whisk until blended.
Butter the griddle with 1 tablespoon of the butter. Ladle the batter onto the griddle, about 3 tablespoons per pancake. Drop about 5 blueberries onto each pancake. When the surfaces of the pancakes start to bubble, after 2 to 3 minutes, flip and let cook another 2 minutes. Remove to a plate and repeat the process with the remaining butter, batter and blueberries.
Place 3 pancakes onto each plate and top with a pat of butter if desired. Top with some of the blueberry sauce and serve immediately.