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Sauce
1
/4 cup (60 mL) sugar
2 tsps (10 mL)
cornstarch
2
/3 cup (160 mL) water
1
/2 tsp (2 mL) grated
lemon peel
2 cups (475 mL) fresh
or frozen blueberries
(do not thaw)
Pancakes
2 eggs
2 cups (475 mL)
buttermilk
2 tbs (30 mL)
vegetable oil
1
/2 tsp (2 mL) grated
lemon peel
2
1
/4 cups (535 mL)
all-purpose flour
2 tbs (30 mL) sugar
1 tsp (5 mL) baking
powder
1 tsp (5 mL) baking
soda
1
/2 tsp (2 mL) salt
1
/4 tsp (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 pitcher. 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" [10 cm] pancakes and
1
/4 cup [60 mL] sauce per serving).
Per Serving: About 280 cal., 8 g protein, 48 g carb,
6 g total fat, 1 g saturated fat, 55 mg cholesterol,
280 mg sodium.
For 56 oz (1.75 L) pitcher:
Place
1
/3 cup (80 mL) sugar, 1 tbs (15 mL) cornstarch,
1 cup (235 mL) water,
3
/4 tsp (4 mL) grated lemon peel,
and 3 cups (710 mL) fresh or frozen blueberries (do not
thaw) in saucepan. Cook over medium heat until mixture
thickens, stirring constantly. Cool 5 minutes. Pour mixture
into pitcher. 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 3 eggs in pitcher. Cover and blend at STIR
about 5 seconds. Add 3 cups (710 mL) buttermilk,
3 tbs (45 mL) oil, and
3
/4 tsp (4 mL) grated lemon peel.
Blend at MIX about 5 seconds. Add 3
1
/3 cups
(790 mL) all-purpose flour, 3 tbs (45 mL) sugar,
1
1
/2 tsps (7 mL) baking powder, 1
1
/2 tsps
(7 mL) baking soda,
3
/4 tsp (4 mL) salt, and
1
/4 tsp (1 mL) nutmeg. Using PULSE feature, blend at
MIX, pulsing 6 times, 2 to 3 seconds each time, or just
until dry ingredients are moistened. By hand, gently stir
in 1
1
/2 cups (355 mL) fresh or frozen blueberries (do not
thaw). Continue with directions above.
Yield: about 12 servings (2, 4" [10 cm] pancakes and
1
/4 cup [60 mL] sauce per serving).
See above for approximate nutrition analysis.
Blueberry Pancakes and Sauce