Filter
Top Products
18
ENGLISH
Sauce
1
⁄3 cup (80 mL) sugar
1 tablespoon (15 mL)
cornstarch
1 cup (235 mL) water
3
⁄4 teaspoon (4 mL)
grated lemon peel
3 cups (710 mL) fresh
or frozen blueberries
(do not thaw)
Pancakes
3 eggs
3 cups (710 mL)
buttermilk
3 tablespoons (45 mL)
vegetable oil
3
⁄4 teaspoon (4 mL)
grated lemon peel
3
1
⁄3 cups (790 mL)
all-purpose flour
3 tablespoons (45 mL)
sugar
1
1
⁄2 teaspoons (7 mL)
baking powder
1
1
⁄2 teaspoons (7 mL)
baking soda
3
⁄4 teaspoon (4 mL) salt
1
⁄4 teaspoon (1 mL)
nutmeg
1
1
⁄2 cups (355 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 6 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 12 servings (2, 4" [10 cm] pancakes
and
1
⁄4 cup [60 mL] sauce per serving).
Per Serving: About 280 calories, 8 g protein,
48 g carbohydrates, 6 g total fat, 1 g saturated fat,
55 mg cholesterol, 280 mg sodium.
Blueberry Pancakes and Sauce
2 cup (475 mL) fresh
or frozen raspberries,
thawed
1
⁄4 cup (60 mL) sugar
1
⁄3 cup (80 mL)
raspberry vinegar
1
⁄4 cup (60 mL)
vegetable oil
Place ingredients in pitcher. Cover and blend at STIR
about 15 seconds; scrape sides of pitcher if necessary.
Blend at LIQUEFY 10 to 15 seconds, or until smooth.
Serve over tossed green salads or fruit salads. Store in
refrigerator.
Yield: 12 servings (2 tablespoons [30 mL] per serving).
Per Serving: About 70 calories, 0 g protein,
7 g carbohydrates, 4.5 g total fat, 0 g saturated fat,
0 mg cholesterol, 0 mg sodium.
Raspberry Vinaigrette Dressing