Pancakes With Maine Blueberry Sauce

Another great recipe from a Williams-Sonoma catalog.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  eggs
• 1 1⁄2 cups flour, sifted
• 1⁄2 cup buckwheat flour, sifted
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2 1⁄4 cups buttermilk
• 4  tablespoons unsalted butter, melted
• 1⁄2 teaspoon vanilla extract
• 1 -2  tablespoon  vegetable oil
• 2  cups fresh blueberries
• 1⁄2 cup water, plus
• 1  tablespoon water
• 1⁄2 lemon, zest of
• 1  tablespoon cornstarch
• 2  teaspoons fresh lemon juice

Directions

1. In bowl, using electric mixer, beat eggs on medium speed until frothy. Add flours, 3 TB sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until smooth.
2. Heat griddle over medium-high heat. Lightly grease with oil or butter. Dispense batter onto griddle. Cook until bubbles form on top, 1-2 minutes. Flip pancakes; cook until golden-brown on other side, 2-3 minutes. Keep pancakes warm.
3. In saucepan over medium-high heat, stir together blueberries, 1/4 cup plus 1 TB sugar, zest, and 1/2 cup water; bring to a simmer. In small bowl, combine cornstarch, 1 TB water, and lemon juice. Add to berries; stir until thickened, about 5 minutes. Serve warm over pancakes.