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Blueberry Pancakes and Sauce
Sauce
V4 cup (60 ml) sugar
2 teaspoons (10 ml)
cornstarch
2/3 cup (160 m/) water
V2 teaspoon (2 m/)
grated lemon peel
2 cups (475 ml) fresh
or frozen blueberries
(do not thaw)
Pancakes
2 eggs
2 cups (475 ml)
buttermilk
2 tablespoons (30 ml)
vegetable oil
V2 teaspoon (2 ml)
grated lemon peel
21/4 cups (535 ml)
all-purpose flour
2 tablespoons (30 ml)
sugar
1 teaspoon (5 ml)
baking powder
1 teaspoon (5 ml)
baking soda
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml)
nutmeg
1 cup (235 ml) fresh or
frozen blueberries
(do not thaw)
Place sauce ingredients in saucepan. Cook over medium
heat until mixture thickens, stirring constantly. Cool
5 minutes. Pour mixture into pitchen Cover and blend at
STIR about 5 seconds; scrape sides of pitcher if necessary.
Blend at MIX about 10 seconds, or until smooth. Pour
into serving container. Rinse pitcher.
Place eggs in pitcher. Cover and blend at STIR about
5 seconds. Add buttermilk, oil, and lemon peel. Blend at
MIX about 5 seconds. Add flour, sugar, baking powder,
baking soda, salt, and nutmeg. Using PULSE feature,
blend at MIX, pulsing 5 times, 2 to 3 seconds each time,
or just until dry ingredients are moistened. By hand,
gently stir in blueberries.
Heat nonstick griddle to medium-high, greasing griddle
if it is not nonstick. Pour scant 1/4 cup (60 ml) batter for
each pancake onto griddle, stirring batter occasionally to
distribute blueberries. Cook until bubbles form on surface
and edges become dry, 1 to 2 minutes. Turn; cook until
golden brown on underside, 1 to 2 minutes. Serve with
warm blueberry sauce.
Yield: About 8 servings (2, 4-inch [10 cm] pancakes and
1/4cup [60 ml] sauce per serving).
Per Serving: About 280 cal, 8 g pro, 48 g carb,
6 g total fat, 1 g sat fat, 55 mg chol, 280 mg sod.
19
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