Pancakes With Maine Blueberry Sauce

• 2 eggs
• 1 12 cups flour, sifted
• 12 cup buckwheat flour, sifted
• 12 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 14 cups buttermilk
• 4 tablespoons unsalted butter, melted
• 12 teaspoon vanilla extract
• 1 -2 tablespoon vegetable oil
• 2 cups fresh blueberries
• 12 cup water, plus
• 1 tablespoon water
• 12 lemon, zest of
• 1 tablespoon cornstarch
• 2 teaspoons fresh lemon juice

1. In bowl, using electric mixer, beat eggs on medium speed until frothy.
2. Add flours, 3 TB sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla.
3. Stir just until smooth.
4. Heat griddle over medium-high heat.
5. Lightly grease with oil or butter.
6. Dispense batter onto griddle.
7. Cook until bubbles form on top, 1-2 minutes.
8. Flip pancakes; cook until golden-brown on other side, 2-3 minutes.
9. Keep pancakes warm.
10. In saucepan over medium-high heat, stir together blueberries, 1/4 cup plus 1 TB sugar, zest, and 1/2 cup water; bring to a simmer.
11. In small bowl, combine cornstarch, 1 TB water, and lemon juice.
12. Add to berries; stir until thickened, about 5 minutes.
13. Serve warm over pancakes.

eggs, flour, buckwheat flour, sugar, baking powder, baking soda, salt, buttermilk, unsalted butter, vanilla, vegetable oil, fresh blueberries, water, water, lemon, cornstarch, lemon juice

Taken from www.food.com/recipe/pancakes-with-maine-blueberry-sauce-244764 (may not work)