Rice and Blueberry Pancakes with Ginger Syrup
Recipe Description
Makes 6 servingsIngredients
- 1 1/2 cups flour|all-purpose flour
- 3 tablespoons Granulated sugar|Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten
- 1 1/2 cups buttermilk
- 2 cups cooked brown rice
- 1 1/2 cups blueberries
- 2 cups maple syrup
- 1 tablespoon diced ginger|fresh ginger root
- Combine flour, Granulated sugar|Sugar, baking powder, baking soda and cinnamon in large bowl.
- Combine egg and buttermilk in small bowl; add to flour mixture. Stir until smooth. Add rice and blueberries.
- Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and bottom is lightly browned. Turn to brown other side.
- Combine syrup and ginger in small saucepan; simmer over medium heat 10 minutes.
- Remove from heat and strain; discarding ginger|ginger root. Serve warm with pancakes.
This article uses material from the "Rice and Blueberry Pancakes with Ginger Syrup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
