This Week's 'Best of the Web' I found on my new favorite site, Williams Sonoma. How perfect would these pancakes with fresh blueberry sauce be for Sunday breakfast?!
Mouth watering.
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.
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.
Photo and recipe from Williams-Sonoma Kitchen.
I love to hear from you! Thank you for taking time out of your busy day to leave a comment, you can click on the “Post a Comment” link below to do {this only works if viewing through a reader}. Mouth watering.
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.
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.
Photo and recipe from Williams-Sonoma Kitchen.
Have a peaceful day.
Tweet
yes, please! :oD
ReplyDeleteThat warm blueberry sauce is calling my name.....
ReplyDeleteOh these look so good. I would love to make them in the morning. B
ReplyDeleteOh, stop tempting me your horrid horrid person... LOL
ReplyDelete*walks away drooling*
Di
hey i am on a diet, no fair! :) love williams sonoma...
ReplyDelete