Real Recipes From Real Home Cooks ®

pancakes with blueberry ginger sauce

Recipe by
Catherine Cappiello Pappas
Amityville, NY

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

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Griddle

Ingredients For pancakes with blueberry ginger sauce

  • 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
  • syrup
  • 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

How To Make pancakes with blueberry ginger sauce

  • 1
    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.