These banana pancakes get an extra kick from the blueberry sauce. It is deliciously tart and sweet, no need for maple syrup! (Recipe Credit: Adrianna Adarme of Fresh Tastes)
To Make the Blueberry Syrup: In a small bowl, whisk together one tablespoon cornstarch and one tablespoon water. This will create a slurry and will thicken the sauce a bit later on.
To a small saucepan, set over medium-low heat, add the blueberries, water, sugar and salt. Bring to a simmer and then add the cornstarch and water mixture. Cook for about 2 to 3 minutes, until blueberries have softened and the sauce has thickened.
To Make the Pancakes: Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a measuring cup or small bowl, measure out the yogurt. Whisk in the water, egg, melted butter and vanilla until smooth.
Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.)
Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes.
Using a 1/4 cup measure, drop circles of batter onto your skillet. Add the slices of banana to the surface of the pancakes. I added about 2 to 3 slices per pancake. Don’t be shy to take your spatula and help shape the pancakes into circles.
Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with blueberry sauce.
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