Blueberry Pancakes

Sauce

14 cup sugar

2teaspoons cornstarch 23 cup water

12 teaspoon grated lemon peel

2cups fresh or frozen blueberries (do not thaw)

Pancakes

2 eggs

2cups lowfat buttermilk

12 teaspoon grated lemon peel

214 cups all-purpose flour

1 tablespoon sugar

1teaspoon baking soda

14 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 no-stick cooking spray and heat to medium-high. Pour scant 14 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.

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KitchenAid 5 Speed Professional Blender manual Blueberry Pancakes, Sauce

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