Blueberries 'n Cream Pancakes

If you’ve never eaten pancakes or waffles with warm vanilla custard sauce, you need to try it. I’m not sure you’ll ever go back!

Perfect for Sunday Brunch.

BLUEBERRIES ‘N’ CREAM PANCAKES


PREP TIME
10 mins

COOK TIME
15 mins

TOTAL TIME
25 mins


Fluffy blueberry pancakes topped with warm vanilla custard sauce and fresh blueberries. A match made in heaven!

Serves: 8-10 pancakes and plenty of sauce

INGREDIENTS

For the sauce

2½ cups milk
4 tbsp flour
5 tbsp sugar
2 tsp vanilla
1 egg

For the pancakes

1⅔ cups flour
1 tsp baking powder
1 tsp baking soda
1 egg
2 tsp vanilla
2 tsp lemon juice
1½ cups milk or buttermilk
1 cup fresh blueberries

Make a Quick & Easy Cowboy Breakfast Hash

INSTRUCTIONS

Make the sauce first

1. In a medium pot, add 2 cups milk. Heat over medium-high heat until very hot (doesn't have to be quite boiling). Watch carefully so you don't scald the milk.

2. Meanwhile, combine the other ½ cup milk, flour, sugar, vanilla and egg. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking quickly so that everything incorporates. Cook over medium heat until thickened (4-5 minutes).

3. Remove from the heat until ready to serve (it will stay warm, and can easily be reheated over low if needed. Whisk periodically to prevent a skin from forming).

Pancakes:

1. Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in berries.

2. Grease griddle with non-stick spray or butter and preheat to medium heat. Ladle scoops of batter onto preheated griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side.

3. Top with warm custard sauce and additional berries if desired.

Recipe @

http://www.thereciperebel.com/blueberries-n-cream-pancakes/