Whole Wheat Blueberry Pancakes with Blueberry Sauce
Whole Wheat Blueberry Pancakes with Blueberry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 68
- Sodium
- 472
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 68
- Sodium
- 472
- Total: 20 min
- Active: 20 min
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
- 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.
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