INGREDIENTS conv. chart U.S. Metric

INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. To make sauce: In saucepan, combine blueberries, sugar and 3 Tbsp. water; cook over medium heat, stirring, until slightly thickened, 5 to 8 minutes. Remove from heat; stir in lemon juice. Taste and stir in additional sugar or lemon juice, if desired. Keep warm.
2. To make pancakes: In blender, mix buttermilk, butter and egg. Add flour, sugar, baking powder, baking soda and salt; blend until just combined. Gently fold in blueberries.
3. Heat griddle or 12-inch skillet over medium heat until a few drops of water sizzle; brush lightly with oil. Pour batter onto hot griddle, 1/4 cup per pancake. Cook until tops are bubbly and edges look firm. With wide spatula, turn and cook until underside is golden. Transfer to baking sheet (see “Seven Short Stack Tricks”); keep warm.
4. Repeat with the remaining batter, brushing the griddle with more vegetable oil as necessary. Serve pancakes with blueberry sauce.

COOKING INFO

Serves	4
Yield	4 servings
Prep Time	10
Cook Time	20
Total Time	30
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)