Tasty Nectarine Buttermilk Pancakes & Wild Blueberry Sauce
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
8 pancakes
- Serves:
- 2
ingredients
- wild blueberry sauce
- 236.59 ml wild blueberries
- 29.58-44.37 ml white sugar
- 59.14 ml water
- 2.46-4.92 ml fresh lemon juice
- 4.92 ml Grand Marnier (optional)
- nectarine buttermilk pancake
- 177.44 ml all-purpose flour
- 1.23 ml salt
- 14.79 ml white sugar
- 1.23 ml ground cinnamon (good quality)
- 6.16 ml baking powder
- 1 large egg
- 22.18 ml melted butter
- 236.59 ml buttermilk
- 1 large ripe nectarine, unpeeled, coarsely diced
- 29.58 ml butter (frying)
- icing sugar (garnish- optional)
directions
- Sauce.
- Put the blueberries, sugar, lemon juice and water together in a small pot.
- Boil rapidly for 4 – 5 minutes, stirring often.
- Remove the sauce from heat and allow too cool.
- When cooled add the Grand Marnia and set aside until ready to use.
- Pancake.
- Beat the egg well and stir in the melted butter and buttermilk.
- In a small bowl add the flour, salt, sugar, cinnamon and baking powder and stir into the egg mixture.
- Now gently add the diced nectarines to the batter.
- Heat your pan and lightly grease with the butter.
- I cook my pancakes on medium low heat.
- Pour batter onto the prepared pan and cook until bubbles begin to appear and fill the entire surface of the pancake.
- Turn with a spatula and cook the other side.
- Your pancakes should feel fluffy and tender when touched.
- Remove from heat, put on platter and keep warm until all pancakes are done.
- Serve with icing sugar and wild blueberry sauce.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.