Pancakes with Blueberry Ginger Sauce
By: Lady Catherine ...
Published: Sunday, September 28, 2014 - 10:33pm

Ingredients




For the Pancakes:
2 cups self-rising flour
2 tbs. sugar
1 egg
1½ cups milk
3 tbs. canola oil
Pat of butter for frying the pancakes
Syrup
Dollop of sour cream to top the pancakes
For the Blueberry Ginger Sauce:
1 cup of frozen blueberries
1 inch piece of ginger – grated
1 cup of water
¾ cup of sugar
Zest of 1 lemon
Juice of 1 lemon
Zest of 1 orange

Preparation

1 For the Pancakes: 2 Combine all of the dry ingredients in a bowl.  Combine all of the wet ingredients in a separate bowl and whisk.  Mix the wet ingredients with the dry and mix.  If the batter is too thick add more milk to thin out the batter.  Add the milk a little at a time until the desired consistency is achieved. 3 Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan. 4 When the bubbles appear in the pancakes; flip and finish cooking on the other side. 5 For the Blueberry Ginger Sauce: 6 Heat a small sauce pan.  When the pan is hot add the sugar.  The sugar will seem to burn; don’t worry.  Add the water immediately and stir.  Add the lemon juice, lemon zest and orange zest. 7 Turn the heat to low and while preparing the pancakes. 8 Plate the pancakes.  Top with a dollop of sour cream; the blueberry sauce and syrup.