Blueberry Pancakes

Blueberry Pancakes

1 1/4 cups flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 beaten egg
1 1/4 cups buttermilk
2 tablespoons oil
3/4 cup blueberries, fresh or frozen (3/4 to 1)
blueberry sauce (recipe follows)
or
purchased blueberry syrup

Sift together dry ingredients. Combine egg, milk and oil; add to dry ingredients stirring just until moistened. (Batter will be lumpy). Bake on a hot griddle. When the undersides of pancakes are nicely browned, sprinkle about 2 tablespoons drained blueberries over each cake. Turn to brown other side.
Makes about eight 4-inch pancakes.

Blueberry Sauce:
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/3 cup water
1 teaspoon orange zest
1/4 teaspoon salt
2 cups fresh or frozen blueberries

In a saucepan, blend the cornstarch and 1 tbsp water, then add the remaining ingredients. Cook over medium-low heat until clear and thickened, stirring constantly. Pour into a bowl and allow to cool to lukewarm at room temperature, then cover and refrigerate until needed.
This sauce is delicious served chilled over cheesecake or warmed and served over pancakes, or waffles.