KitchenAid KSB5 Instructions and Recipes - Page 30

Blueberry Pancakes Sauce 1⁄4 cup sugar 2 teaspoons cornstarch 2⁄3 cup water 1⁄2 teaspoon grated lemon peel 2 cups fresh or frozen blueberries (do not thaw) Pancakes 2 eggs 2 cups lowfat buttermilk 1⁄2 teaspoon grated lemon peel 21⁄4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking soda 1⁄4 teaspoon nutmeg 1 cup 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 1⁄4 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. 28