Amaretto Blueberry Pancakes Recipe

Ingredients for Amaretto Blueberry Pancakes

• Vanilla Ice Cream
• Amaretto
• Sliced almonds, for garnish
• 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

How to Make Amaretto Blueberry Pancakes

1. **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.
2. **Combine Wet Ingredients:** In a medium bowl, whisk together 2 large eggs, 1 cup of milk, and 2 tablespoons of melted butter.
3. **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.
4. **Combine Wet and Dry:** Gently pour the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
5. **Fold in Blueberries:** Gently fold in 1 cup fresh or frozen blueberries.
6. **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.
7. **Serve:** Serve the pancakes immediately with a generous dollop of the amaretto sauce and a sprinkle of sliced almonds.