Idiomas disponibles
Idiomas disponibles
Blueberry
Pancakes
and Sauce
Sauce
1/4 cup (60 mL) sugar
2 teaspoons
(10 mL)
cornstarch
2/3 cup (160 mL) water
1/2 teaspoon
(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 tablespoons
(30 mL)
vegetable
oil
1/2 teaspoon
(2 mL)
grated lemon peel
21/4 cups (535 mL)
all-purpose
flour
2 tablespoons
(30 mL)
sugar
1 teaspoon
(5 mL)
baking
powder
1 teaspoon
(5 mL)
baking
soda
1/2 teaspoon
(2 mL) salt
1/4 teaspoon
(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 I/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-inch
[10 cm] pancakes and
I/4 cup [60 mL] sauce per serving).
Per Serving: About
280 cal, 8 g pro, 48 g carb,
6 g total
fat, 1 g sat fat, 55 mg chol, 280 mg sod.
For 56 ounce
(1.75
L) pitcher:
Place 1/3cup (80 mL) sugar, 1 tablespoon
(15 mL)
cornstarch,
1 cup (235 mL) water, _/4 teaspoon
(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 tablespoons
(45 mL) oil, and _/4 teaspoon
(4 mL) grated
lemon peel. Blend at MIX about
5 seconds. Add 31/3 cups
(790 mL) all-purpose
flour, 3 tablespoons
(45 mL) sugar,
1I/2 teaspoons
(7 mL) baking
powder,
1I/2 teaspoons
(7 mL) baking
soda, Y4 teaspoon
(4 mL) salt, and
I/4 teaspoon
(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 1I/2 cups (355 mL) fresh or frozen
blueberries
(do not
thaw).
Continue
with
directions
above.
Yield: about
12 servings (2, 4-inch
[10 cm] pancakes and
I/4 cup [60 mL] sauce per serving).
See above for approximate
nutrition
analysis.
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