Blueberry Grand marnier Pancakes
Ingredients
- 2 each Large Eggs
- 1 Cup Buttermilk (may substitute regular Milk)
- 1 Oz Grand Marnier
- 1 1/2 cup Fresh Blueberries,( plus extra for garnish)
- 1 Cup AP Flour
- 1/4 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
- 1/4 tsp Kosher or sea salt
- 1 oz Coconut Oil
- Unsalted butter, coconut oil, or a neutral oil for cooking
- Maple Syrup for serving
Instructions
- Whisk together eggs and sugar. Add the milk. Continue whisking. Add in vanilla and Grand Marnier
- Melt the coconut oil. Add to Egg mixture.
- Mix all dry ingredients in a separate bowl. Then Whisk the dry into the wet ingredients. Then, fold in the blueberries. Allow to rest at least 10 minutes. Longer if possible. This gives the gluten in the flour time to relax and create a fluffier pancake.
- Melt some butter or heat oil in a Skillet or saute pan over medium heat. Spoon or ladle the pancake mix in in the desired size and shape. Cook for a couple minutes per side. When Bubbles form, and they pop, leaving a hole, it's time to flip. If they get too dark, turn down the heat for the next ones. Serve with Maple Syrup, garnish with fresh berries if desired.