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Blueberry Pancakes




1. Combine all batter ingredients, except blueberries, in mixer. Slowly add blueberries by hand; mix.
2. Drop batter by tablespoonfuls into hot oil in large frying pan.
3. Fry each side until tiny bubbles form on top of batter.


1. In saucepan, cook blueberries, sugar, and 1⁄4 cup orange juice over medium heat.
2. Blend cornstarch into remaining 1/4 cup orange juice; dissolve all lumps. Increase heat to boiling, add cornstarch mixture, and cook for one minute. Stir.
3. Remove pan from heat and add lemon juice.
4. Cool five to 10 minutes. Pour over or alongside pancakes.


Sauce is also delicious over cheese blintezes, waffles, vanilla ice cream or fresh fruit.