Pancakes with Blueberry Ginger Sauce

Ingredients

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

Preparation

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.