Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes
Yields about 15 pancakes

Ingredients:

1 cup + 2 Tbsp lightly packed oat flour*

1 cup + 2 Tbsp all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

1 1/2 cups blueberries (fresh or frozen)

Vanilla Cream Syrup, for serving, recipe follows

Directions:

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup and butter, or berry syrup and whipped cream.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/2 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, lightly pack the oat flour when you are measuring it, I found it measures a bit different then all purpose flour.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam).  Serve warm.  Syrup can be stored in refrigerator up to one week and reheated before serving.

Recipe Source: Cooking Classy