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Whole Wheat Blueberry Pancakes with Blueberry Sauce
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 314 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 45 mg
- Sodium
- 314 mg
Ingredients
Blueberry Sauce:
Blueberry Pancakes:
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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