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Blueberry Pancakes
Sauce
1⁄4 cup sugar
2teaspoons cornstarch 2⁄3 cup water
1⁄2 teaspoon grated lemon peel
2cups fresh or frozen blueberries (do not thaw)
Pancakes
2 eggs
2cups lowfat buttermilk
1⁄2 teaspoon grated lemon peel
21⁄4 cups
1 tablespoon sugar
1teaspoon baking soda
1⁄4 teaspoon nutmeg
1cup 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
Yield: About 8 servings (2,
Per serving: About 119 cal, 4 g pro, 23 g car, 1 g fat, 28 mg chol, 107 mg sod.
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