Breakfast again . . . actually it’s pancake night at the Cook house.  It’s been a long week and I needed quick go to meal that was easy but filling.  What’s not to like about a big stack of buttermilk pancakes with some warm blueberry sauce drizzled over the top.   I have Kat to thank for the buttermilk pancake recipe, it’s the best!  And the blueberry sauce is lightly sweetened with a hint of lemon in the background. 

The recipe calls for flour, salt, baking powder, baking soda, eggs, buttermilk and butter.

Pour 2 cups buttermilk into a medium size bowl with 2 eggs.

Melt 4 tablespoons butter and whisk in with the eggs and buttermilk.

Combine your dry ingredients and pour the buttermilk mixture over top.  Whisk all ingredients just until smooth.

When you have a nice thick batter like this, set aside while making the blueberry sauce.

The blueberry sauce consists of 1 pint or 2 cups fresh blueberries, sugar, water, lemon zest, lemon juice, cornstarch, and some red raspberry preserves.

In a sauce pan add 2 tablespoons sugar, 2 tablespoons water and 1/4 cup red raspberry preserves.

Stir together over medium heat and add 1 – 2 teaspoons lemon zest.

I thickened the sauce by combining 1 tablespoon fresh lemon juice with 1 tablespoon of cornstarch.

Add the fresh blueberries and lemon cornstarch mixture to the sauce pan.  Stir until the sauce thickens and the blueberries are warm to almost bursting.

Coat a large non-stick pan with cooking spray and heat to medium.  Spoon 1/3 cup of batter onto the hot pan and cook until bubbles start to form (approximately 2 minutes).  When the pancakes start to brown on the bottom and the edges start to look dry, turn them over to cook the other side another minute or two.

These are just about ready to go onto a warming plate on top of the stove.

Stack your pancakes as many as you like . . .

Or stagger them across your plate . . .

And drizzle the blueberry sauce over top.  Doesn’t that look good!

Kat’s Buttermilk Pancakes

2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Buttermilk
2 Eggs
4 tablespoons Butter, melted
Cooking Spray

Combine flour, baking powder, soda and salt.  Combine Buttermilk, eggs and melted butter. Stir buttermilk mixture into dry ingredients until just smooth.  Heat large non-stick pan over medium heat, coat with cooking spray.  Pour batter into pan by 1/3 cup portions.  Cook 2 minutes or so until batter bubbles and the bottom become browned on the bottom.  Flip pancake and cook 1 – 2 more minutes until pancakes are golden.  Continue with the rest of the batter, thinning with water if it becomes too thick.  Makes approximately 15 pancakes.

Blueberry Sauce

2 tablespoons Sugar
2 tablespoons Water
1/4 cup Raspberry Preserves
1 – 2 teaspoons Lemon Zest
1 tablespoon Lemon Juice
1 tablespoon Cornstarch
2 cups Fresh Blueberries

In a medium saucepan, add sugar, water and preserves.  Stir over medium heat.  Add zest.  Combine lemon juice and cornstarch in a small bowl.  Stir and add to sauce along with fresh blueberries.  Gently stir and heat until sauce thickens.  Turn low to keep warm.