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Whole Wheat Blueberry Pancakes with Blueberry Sauce

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. For the blueberry pancakes: Heat a cast-iron griddle or large skillet over medium-low heat.
  3. In a large bowl, whisk the egg. Add the flour, milk, sugar, baking powder, cinnamon and salt and whisk until blended.
  4. 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.
  5. 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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