Fresh blueberry sauce is one of the most simple yet rewarding things to do, and might I say it looks beautiful. I had some fresh blueberries left over and I wanted to do something different with them and decided that a sauce was a perfect idea. I used the sauce to pour over these delicious pancakes, but it would be perfect for ice-cream, cheesecake or even to make frosting for some cupcakes. I know you can buy this sauce at the grocery store, but if you have the time it's worth it, it's insanely easy, but everyone will think you slaved hours at the stove. Hope you try this recipe out!
2 cups fresh blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
zest of 1 lemon
In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently and bring to low boil.
In a small bowl, mix the cornstarch with 2 tablespoon of cold water
Slowly stir in the cornstarch into the blueberries, without crushing them. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 mins)
Remove from heat and gently stir in vanilla & lemon zest.
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup milk
4 tablespoons unsalted butter, melted & cooled
Sift the flour, baking powder, salt, and sugar into a bowl. Put the milk, eggs and cooled melted butter into a second large bowl, then mix with a wire whisk.
Add the sifted dry ingredients and beat gently to make a thick batter. Be careful not to overwork the mixture.
Heat prepared griddle over medium heat. Reduce the heat. Pour about 3 tablespoons of batter into the skillet and coo in batches of 3-4 for 1 min over low heat until small bubbles begin to appear on the surface and the underside is golden brown.
Turn the pancake over and cook the other side for 1 min.
* Source: Pancakes & Waffles by Kate Habershon