Cake-Mix Blueberry Pancakes

 

Level: Easy

Total: 1 hr 15 min

Prep: 5 min

Cook: 1 hr 10 min

Yield: 6 servings (about 24 pancakes and 3/4 cup syrup)

 

These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony blueberry sauce spooned on top.

 

Feel free to experiment with the sauce's consistency by adding extra water boiling it for a few minutes longer to thin it out or adding more minutes to thicken it because blueberries have varying water contents and textures.

 

Ingredients

 

 

1 lemon

 

Two 8-ounce bags of frozen blueberries (about 4 cups)

 

1 tablespoon maple syrup, plus more for serving

 

1 box yellow cake mix for two 9-inch rounds

 

1 cup sour cream

 

 

2 large eggs

 

Cooking spray

 

Confectioners' sugar, for dusting

 

Butter, softened, for serving

 

 

Directions

 

To keep the pancakes warm, preheat the oven to 200 degrees F. After grating 3/4 teaspoon of lemon zest, squeeze 1 tablespoon of juice and save aside separately. Fill a small (8-inch) skillet with 1/3 cup water and add one bag of blueberries, maple syrup, lemon juice, and 1/4 teaspoon of lemon zest.

 

Over medium heat, bring the mixture to a boil, stirring occasionally. boil for 6 to 8 minutes, or until it thickens and is syrupy. Remove and set aside the blueberry sauce from the burner.

 

 (It should be roughly 3/4 cup.)

In the meantime, in a large bowl, whisk together the cake mix, sour cream, eggs, remaining 1/2 teaspoon lemon zest, and 1 cup water until smooth and thick.

 

Coat a large non-stick skillet with a thin layer of cooking spray and place it over medium heat.

 

 

 

 Pour the batter into the skillet in 1/4 cup portions, leaving an inch between each drop. Cook for 5 to 7 minutes, or until the bottoms of the pancakes are gently browned, the edges of the pancakes are set, and bubbles start to form on top. Each pancake should have about 5 blueberries on top before being delicately flipped over (the tops will still be slightly mushy).

 

Cook for a further five minutes, or until cooked through and gently browned. Move to a baking sheet and place in the oven to stay heated. Proceed with the leftover batter.

Place a dollop of confectioners' sugar and the blueberry sauce on top of the pancakes. Present butter and maple syrup separately.

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