Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
Yields about 15 pancakes
Ingredients:
*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/2 cups whole oats in a food processor for about 2-3 minutes, until it is very fine. I prefer the actual oat flour over grinding my own, it presents a slightly better texture. Also, lightly pack the oat flour when you are measuring it, I found it measures a bit different then all purpose flour.
Vanilla Cream Syrup
Yields about 1 1/2 cups
Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract
Directions:
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.
Recipe Source: Cooking Classy
