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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pancakes with Maine Blueberry Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pancakes with Maine Blueberry Sauce Empty Pancakes with Maine Blueberry Sauce

    Post by Lobo Fri 08 Jan 2016, 9:45 pm

    Pancakes with Maine Blueberry Sauce Img8l
    Pancakes with Maine Blueberry Sauce
    Pancakes with Maine Blueberry Sauce Translucent
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    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 4
    This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh blueberries adds the perfect finishing touch.






    • 1K+

    Ingredients:


    • 2 eggs
    • 1 1/2 cups all-purpose flour, sifted
    • 1/2 cup whole-ground buckwheat flour, sifted
    • 1/2 cup sugar
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 2 1/4 cups buttermilk
    • 4 Tbs. (1/2 stick) unsalted butter, melted
    • 1/2 tsp. vanilla extract
    • 1 to 2 Tbs. vegetable oil
    • 2 cups fresh blueberries
    • Zest of 1/2 lemon
    • 1 Tbs. cornstarch
    • 2 tsp. fresh lemon juice

    Directions:

    Preheat an oven to 200°F.

    In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.

    Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.

    In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar. Bring to a simmer. In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice. Add to the berries and stir until the sauce is thickened, about 5 minutes. Serve the warm blueberry sauce over the pancakes. Serves 4.
    Williams-Sonoma Kitchen.
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