Pancakes with Blueberry Ginger Sauce

Catherine Cappiello Pappas


What better way to start the week off than with a stack of pancakes served with a sweet and tangy blueberry ginger sauce?

pinch tips: How to Use a Whisk





5 Min


10 Min




for the pancakes:
2 cups self-rising flour
2 tbs. sugar
1 egg
1½ cups milk
3 tbs. canola oil
pat of butter for frying the pancakes
dollop of sour cream to top the pancakes
for the blueberry ginger sauce:
1 cup of frozen blueberries
1 inch piece of ginger – grated
1 cup of water
¾ cup of sugar
zest of 1 lemon
juice of 1 lemon
zest of 1 orange

Directions Step-By-Step

For the Pancakes:
Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl and whisk. Mix the wet ingredients with the dry and mix. If the batter is too thick add more milk to thin out the batter. Add the milk a little at a time until the desired consistency is achieved.
Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan.
When the bubbles appear in the pancakes; flip and finish cooking on the other side.

For the Blueberry Ginger Sauce:
Heat a small sauce pan. When the pan is hot add the sugar. The sugar will seem to burn; don’t worry. Add the water immediately and stir. Add the lemon juice, lemon zest and orange zest.
Turn the heat to low and while preparing the pancakes.
Plate the pancakes. Top with a dollop of sour cream; the blueberry sauce and syrup.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy