KitchenAid KSB560AQ Use & Care Guide - Page 21
Blueberry Pancakes and Sauce, Raspberry Vinaigrette Dressing
UPC - 883049144887
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ENGLISH Blueberry Pancakes and Sauce 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 31⁄3 cups (790 mL) all-purpose flour 3 tablespoons (45 mL) sugar 11⁄2 teaspoons (7 mL) baking powder 11⁄2 teaspoons (7 mL) baking soda 3⁄4 teaspoon (4 mL) salt 1⁄4 teaspoon (1 mL) nutmeg 11⁄2 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. Raspberry Vinaigrette Dressing 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. 18