Buttermilk And Lemon Scented Pancakes With Warm Blueberry Sy Recipe
Servings: 4
Ingredients
- 1 pt fresh blueberries stemmed, hulled
- 2 c. light corn syrup
- 1 c. all-purpose flour
- 2 Tbsp. sugar
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1 pch salt
- 1 c. buttermilk
- 1 lrg egg
- 2 Tbsp. butter melted
- 2 Tbsp. finely-minced fresh lemon zest
- 1/2 stk butter cut 10 equal slices Shaker of confectioners" sugar
Directions
- In a nonreactive saucepan, over medium heat, combine the blueberries and corn syrup. Bring to a boil and cook for a couple of min. Remove from the heat and with a hand potato masher, mash the berries. Keep hot.
- In a small mixing bowl, sift the flour, sugar, baking pwdr, baking soda and salt. In a medium mixing bowl, whisk the buttermilk, egg, and butter till fully incorporated. Add in the sifted ingredients to the lowfat milk mix and whisk till slightly smooth, but still have some lumps. Mix in the lemon zest and allow the batter to sit for a couple of min.
- Lightly grease a griddle over medium heat. Cooking in batches, pour 1/4 c. of the batter onto the warm griddle for each pancake. Cook for about 2 to 3 min or possibly till the batter bubbles and is golden, flip over and continue to cook till golden. Repeat the above process with the remaining batter.
- Stack the pancakes on each serving plate. Place a pat of butter between each layer. Drizzle the pancakes with the syrup and garnish with the confectioners" sugar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 856 | |
| Calories from Fat 175 | 20% |
| Total Fat 19.87g | 25% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 822mg | 34% |
| Potassium 208mg | 6% |
| Total Carbs 174.78g | 47% |
| Dietary Fiber 2.8g | 9% |
| Sugars 62.19g | 41% |
| Protein 7.55g | 12% |
