Blueberry Buttermilk Pancakes With Orange Syrup

Light, fluffy and moist pancakes with fresh blueberries added during the cooking time. The warm orange syrup compliments the pancakes' flavor without being overbearing or too sweet.

Pancake Batter:
1 2/3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons sugar
2 cups buttermilk
3 eggs, beaten
3 tablespoons butter or margarine, melted and cooled

1 1/2 cups blueberries, fresh or frozen, optional

Orange Syrup:
1 1/2 cups orange juice, fresh preferred
2 tablespoons cornstarch
1 cup sugar
1/4 cup butter or margarine
4 teaspoons lemon juice, fresh preferred
2 teaspoons grated orange peel

Batter: Sift flour, baking powder, baking soda, salt, and sugar into large bowl. In a second bowl combine buttermilk, eggs, and butter; stir to blend. Add to dry ingredients and mix lightly. Cook on a greased or non-stick hot griddle, using 1/4 cup batter per pancake. If desired, sprinkle blueberries over pancakes prior to turning to cook top side.

To make orange syrup: stir orange juice and cornstarch in small pan until smooth. Add sugar and stir over medium heat until thick and clear, 5 8 minutes. Add butter, lemon juice, and orange peel and stir until better melts. Cool to warm and serve over pancakes.

Recipe Summary:
Yield: 16 4-inch pancake
Prep Time: 30 minutes
Cook Time: 6 minutes for pancakes, 5-minutes for syrup

Other recipes by Deutsche Strasse (German Street) B&B:
Natural Granola
New Ulm Bavarian Omelet
Warm And Spicy Pears

Recipe Provided By:
Deutsche Strasse (German Street) B&B
New Ulm, MN

New Ulm Bed and Breakfast Inns