- flour - 1 cup
- corn flour - 1/2 cup
- sugar - 1/4 Glass
- baking powder - 1 1/4 Teaspoons
- salt - 1 teaspoon
- soda - 1/2 teaspoonfuls
- buttermilk - 1 1/2 cups
- milk - 1/4 Glass
- melted butter - 45 Grams (3 tablespoons) plus oil for the pan)
- egg - 1 piece (large)
- blueberries - 2 Cups
- maple syrup - To taste (for watering)
- softened butter - 120 grams (sauce)
- fresh orange juice - 1 st. spoon
- maple syrup - 1 st. spoon
- orange peel - 1 teaspoon (finely grated) sauce)
- salt - 1/4 teaspoons (sauce)
1. In a large bowl, mix the flour, corn flour, 2 tablespoons of sugar, baking powder, salt and soda. 2. In another bowl, beat the buttermilk, milk, melted butter and egg. 3. Add the egg mixture to the dry ingredients and mix. 4. Preheat the oven to 93 degrees. Preheat a large frying pan over medium heat. Stir the blueberries with the remaining 2 tablespoons of sugar. 5. Lubricate the frying pan with melted butter. Pour the dough into a frying pan, 1/3 cup at a time. Sprinkle with blueberries and sugar, about 2 tablespoons for each oatmeal. Fry the fritters for 3 to 4 minutes. Turn over and cook until golden brown, about 2 minutes. Repeat the same with the remaining dough and blueberries, adding butter to the frying pan. Pour the pancakes into a preheated oven to keep them warm. 6. To prepare the orange oil, mix all the ingredients in a small bowl and mix with a rubber spatula. Sauce can be stored in a refrigerator in an airtight container for up to 1 week. 7. Serve pancakes with maple syrup and orange oil.
Servings: 4