- 6
Ingredients
- Blackberry-Cassis Sauce:
- 2 eggs, separated
- 1/4 tsp. salt
- 1 Tbs. sugar
- 1 Tbs. margarine, melted
- 1/2 tsp. vanilla
- 1/2 cup. all-purpose flour
- 1/8 tsp. baking powder
- 1 cup. skim milk
- cooking spray
- 1/2 cup. fresh blackberries
- 1 1/2 tsp. powdered sugar
- 1 cup. fresh blackberries
- 3 Tbs. sugar
- 2 tsp. cornstarch
- 1/8 tsp. cinnamon
- 3/4 cup. orange juice
- 1 Tbs. fresh lemon juice
- 1/4 cup. creme de cassis
Preparation
Step 1
Combine egg whites (at room temp,) and salt in med. bowl; beat at high speed of an electric mixture until stiff peaks form. Set aside.
Combine egg yolks and sugar in a large bowl; beat at high speed with mixer until light (about 3 mins.). Add margarine and vanilla; beat well. Combine flour and baking powder. Add flour mixture alternately with milk, beginning and ending with flour mixture. Add egg whites, stirring gently with a wire whisk. ( batter will look separated.)
For each pancake pour 1 level Tbs. batter onto a hot nonstick griddle coated with cooking spray. Turn pancakes when edges look cooked. Arrange 6 pancakes on a serving plate. Top with sauce and blackberries; sprinkle with powdered sugar.
Blackberry Sauce;
Place blackberries in food processor process 1 min. Strain blackberries through a sieve; discard seeds. Add enough water to strained blackberry juice to yield 1/3 cup.
Combine sugar, cornstarch, and cinnamon in a med. saucepan; add blackberry juice; stirring well. Stir in orange and lemon juices. Bring to boil over med. heat; cook 1 min. stirring constantly. Remove from heat; stir in creme de cassis. Keep warm.