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Alright, don’t linger, let’s plan this blueberry swirl pancakes formula with 20 elements which are surely easy to acquire, and we have to process them at the very least through 10 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Blueberry Swirl Pancakes:
- Make ready For Blueberry swirl sauce
- You need 11/2 cups of blueberries
- Make ready 1/2 cup granulated sugar
- Prepare 1/2 teaspoon fresh lemon juice
- Require 1/8 teaspoon - salt
- Need of For Pancakes
- Need 1 cup - all purpose flour
- Need 2 tablespoon for granulated sugar
- Require 1 1/4 teaspoons - baking powder
- Take 1/4 teaspoon - baking soda
- Make ready 1/8 teaspoon for salt
- Prepare 1 for large egg
- Prepare 1 cup of buttermilk
- Take 2 tablespoon of melted butter
- Require 1 teaspoon for vanilla extract
- Get melted butter as needed for griddle
- You need For Serving
- Get as needed of Softened butter,
- Get as needed for pure maple syrup,
- Provide - melted butter as needed for brushing griddle
Blueberry Swirl Pancakes how to cook:
- Make blueberry sauce
- Combine blueberries, sugar, lemon and salt in a saucepan. Cook until thickened to a sauce consistancy, about 5 minutes. Stir to prevent sticking
- Make Pancake Batter
- Combine flour, baking soda, baking powder and salt in a large bowl, whisk well
- In a measuring cup or bowl whisk buttermilk, egg the 2 tablespoons melted butter and vanilla
- Pour buttermilk mixture over flour mixture and stir just to combine
- Heat griddle, lightly brush with butter. Spoon pancake batter onto griddle using a scant 1/4 cup batter for each pancake. Add a swirl of blueberry sauce using a piping bag or a cup with a spout.
- Cook until edges bubble and bottom is cooked and flip andcook the other side intil golden and cooked through.
- Serve hot with melting soft butter, maple syrup and whipped cream. Also offer any extra blueberry sauce …
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