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Sauce
1
⁄4 cup sugar
2 teaspoons cornstarch
2
⁄
3 cup water
1
⁄2 teaspoon grated
lemon peel
2 cups fresh or frozen
blueberries (do not
thaw)
Pancakes
2 eggs
2 cups lowfat
buttermilk
1
⁄2 teaspoon grated
lemon peel
2
1
⁄4 cups all-purpose
flour
1 tablespoon sugar
1 teaspoon baking
soda
1
⁄4 teaspoon nutmeg
1 cup 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
blender jar. Cover and blend at STIR about 5
seconds; scrape sides of blender jar. Blend at MIX
about 15 seconds. Pour into serving container.
Place eggs in blender jar. Cover and blend at STIR
about 5 seconds. Add buttermilk and lemon peel.
Blend at MIX about 10 seconds. Add flour, sugar,
baking soda, and nutmeg. Blend at MIX until
smooth, about 60 seconds; scrape sides of blender
jar every 20 seconds. Gently stir in blueberries.
Spray griddle with no-stick cooking spray and heat
to medium-high. Pour scant
1
⁄4 cup batter for each
pancake onto griddle. Cook until bubbles form on
surface and edges become dry, about 1 to 2
minutes. Turn; cook until golden brown on
underside, about 1 to 2 minutes. Serve with warm
blueberry sauce.
Yield: About 8 servings (2, 4-inch pancakes each).
Per serving: About 119 cal, 4 g pro, 23 g car,
1 g fat, 28 mg chol, 107 mg sod.
Blueberry Pancakes