Double Blueberry Pancake

Description
Family breakfast notes for Double Blueberry Pancake.

Ingredients

• 1 cup (240ml) buttermilk
• 1 egg
• 1 egg yolk
• 2 cups (300g) all-purpose flour
• ½ cup (120ml) milk
• ½ cup (95g) fresh blueberries
• 1/4 cup (62g) granulated sugar
• 1 teaspoon (4g) fine sea salt
• 1/4 teaspoon (1g) baking soda
• 1 tablespoon (12g) baking powder
• 2 tablespoon (21g) vegetable oil
• 1 tsp (4g) vanilla extract, optional
• Whipped cream to serve
• Blueberry Sauce
• 2 ½ cups (285g) fresh blueberries
• 1 cup (200g) granulated white sugar
• ½ cup (120ml) water
• ¼ cup (60ml) maple syrup
• 1 tablespoon (17g) light corn syrup
• 3 tablespoons (55g) tablespoon lemon juice
• Whipped Cream:
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons (14g) powdered sugar
• 1 tablespoon (15g) creme fraiche, optional

Instructions

1. Blueberry Sauce
2. In a small saucepan combine blueberries, sugar, maple syrup, corn syrup, and, water and bring to a boil over medium-low heat.
3. Once boiling, bring mixture to a simmer and cook for 6-8 minutes, stirring occasionally.
4. Cut heat and pass through a fine mesh strainer into a small mixing bowl, then fold in a ½ cup of fresh blueberries.
5. Let cool at room temperature
6. Whipped Cream
7. Add heavy cream to a medium sized bowl and whisk aggressively until it begins to thicken.
8. Add powdered sugar, and continue to whisk until soft peaks have formed.
9. Optionally, creme fraiche can be folded in at the end for extra flavor.
10. Double Blueberry Pancakes
11. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, and salt.
12. Whisk together until fully combined.
13. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil.
14. Whisk until homogeneous, being careful not to overmix.
15. Optionally, vanilla extract can be added for an extra pop of flavor.
16. Once homogenized, fold in fresh blueberries.
17. Preheat a griddle, or non-stick skillet over medium heat.
18. Once to temperature, lightly spray with cooking spray.
19. Once hot, spoon ¼” dollops of the pancake batter.
20. Cook for 2-3 minutes or until golden brown on the bottom.
21. Flip and cook for an additional 2-3 minutes.
22. Repeat with the rest of the batter.
23. Top with blueberry sauce and a dollop of whipped cream.