Ingredients for Amaretto Blueberry Pancakes
- 1 pint vanilla ice cream
- 1/4 cup amaretto liqueur
- 1/4 cup sliced almonds
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Grand Marnier (optional, as alternative to amaretto)
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How to Make Amaretto Blueberry Pancakes
- **Prepare the Amaretto Sauce:** Remove ice cream from the freezer 30 minutes before starting. Let it soften slightly in the refrigerator. In a small bowl, gently stir in 1/4 cup of amaretto liqueur (or Grand Marnier) into the softened ice cream. Set aside and reserve some sliced almonds for garnish.
- **Combine Wet Ingredients:** In a medium bowl, whisk together 2 large eggs, 1 cup of milk, and 2 tablespoons of melted butter.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- **Combine Wet and Dry:** Gently pour the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- **Fold in Blueberries:** Gently fold in 1 cup fresh or frozen blueberries.
- **Cook the Pancakes:** Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- **Serve:** Serve the pancakes immediately with a generous dollop of the amaretto sauce and a sprinkle of sliced almonds.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
83g
Fat
54g
Carbs
21g
