KitchenAid KSB570, KSB560 Blueberry Pancakes and Sauce, Eggs, ML baking soda, 3/4 tsp 4 mL salt

Blueberry Pancakes and Sauce

Sauce

1/4 cup (60 mL) sugar

2tsps (10 mL) cornstarch

2/3 cup (160 mL) water

1/2 tsp (2 mL) grated lemon peel

2cups (475 mL) fresh or frozen blueberries (do not thaw)

Pancakes

2 eggs

2cups (475 mL) buttermilk

2tbs (30 mL) vegetable oil

1/2 tsp (2 mL) grated lemon peel

21/4 cups (535 mL) all-purpose flour

2 tbs (30 mL) sugar

1tsp (5 mL) baking powder

1tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) nutmeg

1cup (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 31/3 cups

(790 mL) all-purpose flour, 3 tbs (45 mL) sugar, 11/2 tsps (7 mL) baking powder, 11/2 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 11/2 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.

ENGLISH

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