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Rice and Blueberry Pancakes with Ginger Syrup

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine flour, Sugar, baking powder, baking soda and cinnamon in large bowl.
  2. Combine egg and buttermilk in small bowl; add to flour mixture. Stir until smooth. Add rice and blueberries.
  3. 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.
  4. Combine syrup and ginger in small saucepan; simmer over medium heat 10 minutes.
  5. Remove from heat and strain; discarding ginger root. Serve warm with pancakes.

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