Whole Wheat Blueberry Pancakes with Blueberry Sauce
- Total:
- 20 min
- Active:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
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.
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