Pancake Day!

Today is Fat Tuesday but it is also known as Pancake Day!  I learned all about it today over on one of my favorite sites, Tasty Kitchen:  http://tastykitchen.com/blog/

Since I live in Maine, where the Bblueberry is King...may I suggest some sort of Blueberry Pancake.  Here is a wonderful pancake recipe with a Maine Blueberry Sauce from William Sonoma.   Pancakes for dinner are a great treat, make some tonight!

http://www.williams-sonoma.com/recipe/pancakes-with-maine-blueberry-sauce.html

"This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh blueberries adds the perfect finishing touch".

Ingredients:

2 eggs
1 1/2 cups all-purpose flour, sifted
1/2 cup whole-ground buckwheat flour, sifted
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 Tbs. vegetable oil

2 cups fresh blueberries
Zest of 1/2 lemon
1 Tbs. cornstarch
2 tsp. fresh lemon juice

Directions:

Preheat an oven to 200°F.
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.
Heat a griddle over medium-high heat. Lightly grease the griddle with oil or spray with nonstick cooking spray. Using a batter dispenser, dispense the batter onto the griddle. Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes. Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar. Bring to a simmer. In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice. Add to the berries and stir until the sauce is thickened, about 5 minutes. Serve the warm blueberry sauce over the pancakes. Serves 4.

ALL CREDIT FOR RECIPE AND PICTURE GO TO Williams-Sonoma Kitchen.