2 cups Maida
2 tsp baking powder
1 tsp baking soda
3 tbsp sugar
1 1/2 cups buttermilk
1 tsp vanilla essence
3 tbsp melted butter
For Blueberry sauce:
2/3 cup Blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
In a bowl, add flour, sugar, salt, baking soda and baking powder.
And in another bowl add buttermilk, vanilla essence and egg mix well.
Create a well in the center of the flour mixture.
Pour the butter and buttermilk mixture into the well.
With help of whisk mix everything together.
Keep the batter to rest for 30 minutes.
Heat a non stick pan over medium heat, put little oil on the pan and pour the batter onto the pan.
Cook each side for 3-6 minutes, until lightly golden brown.
To make blueberry sauce mix all ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
For serving stack the pancakes drizzle the blueberry sauce and top with butter.