Usually if we don’t have any big morning plans on Saturday, I try to make a homemade breakfast of some sort. Some times, it’s a breakfast skillet, sometimes homemade monkey bread, eggs and bacon, homemade donuts, french toast, and sometimes it’s pancakes. When I make pancakes, I like to make this blueberry sauce to pour over the top of them. It’s seems to make those easy little pancakes more special and my girls love every bite with blue stained grins! It’s also a great way to use up all those blueberries that we pick from a local orchard up the road from our house. My girls really enjoy getting out there and seeing the whole process of picking the produce, preparing it for storage or freezer. and then enjoying it all year-long.
I use a basic pancake recipe I found on AllRecipes with some small changes.
1 1/2 C All Purpose Flour
3 1/2 teas baking powder
1 teas salt
1 TBS white sugar
1 1/4 C Milk
1 egg slightly beaten
3 TBS melted butter
*I also add 1 teas vanilla
In a large bowl, mix the dry ingredients. In a separate smaller bowl, mix up the wet ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix to combine until smooth. I prefer thin pancakes so I will add a few TBS of water to thin out the batter. Heat a greased griddle or frying pan over medium high heat and pour or scoop out approximately 1/4 C of the batter onto the griddle. Cook on both sides until golden brown and serve hot.
You can easily add a little cinnamon, lemon zest, or orange juice or zest to change-up the flavor a little. I think the lemon zest compliments the blueberry sauce well. This time I just stuck with the basic pancake and vanilla extract added.
Makes around 10-12 medium-sized pancakes.
And the Blueberry Sauce – the star of the show:
1 C frozen or fresh blueberries. I use frozen
1 TBS water
1 teas corn starch
1/2 C fruit juice. I use a Berry Blend Juice. Any grape, cranberry, even apple juice would work fine.
In a small to medium sauce pan on medium heat, add the blueberries and the TBS of water.
Mix up the corn starch in the juice and stir until well combined. Slowly add the corn starch, juice mixture to the blueberries.
Stir and let bubble over medium heat until most of the blueberries have popped and turned to sauce. I like to have a few whole blueberries in the sauce. After about 8 min, turn down to a simmer and the sauce will thicken.
Pour or spoon blueberry sauce over warm, buttered pancakes. You can also use this for an oatmeal or ice cream topping.
Makes about 1 1/2 C of sauce.