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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 146 | 24% |
| Total Fat 16.44g | 21% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.04g | |
| Cholesterol 58mg | 19% |
| Sodium 864mg | 36% |
| Potassium 262mg | 7% |
| Total Carbs 106.98g | 29% |
| Dietary Fiber 2.8g | 9% |
| Sugars 56.85g | 38% |
| Protein 10.73g | 17% |
