Ingredients
1¼cupsoat flour
1¼cupsall-purpose flour
2tbspsugar
2½tspbaking powder
1tspbaking soda
½tspsalt
2cupsbuttermilk
¾cupmilk
2eggs
2tbspbutter,melted
1½cupsblueberries,fresh or frozen
1½cupsraspberries,fresh or frozen, chopped lightly
¼cupsalted butter
1cupgranulated sugar
½cupheavy cream
¼cuplow-fat buttermilk
salt
½tspbaking soda
1tspvanilla extract
Preparation
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl, combine buttermilk, milk, eggs, and melted butter. Stir in dry ingredients.
Pour ¼ cup of mixture onto buttered preheated griddle then drop about 8 to 10 blueberries onto the pancake and sprinkle with lightly chopped raspberries.
Flip the pancake when bubbles start to appear on the surface and the bottom is golden. Cook opposite side until golden. Repeat the process with the remaining batter.
Serve pancakes warm topped with vanilla cream syrup.
Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk, and salt. Cook, stirring frequently until mixture begins to boil and sugar has dissolved.
Remove from heat and stir in baking soda and vanilla then whisk for about 10 seconds. Serve warm.
The syrup can be stored in the refrigerator for up to one week and reheat before serving.
