Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce

By Judy1

Serving size: 2 hotcakes and about 1/4 cup sauce

Ingredients

• Sauce:
• 3 tablespoons seedless blackberry jam
• 1/4 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 cup seedless red grapes, halved lengthwise
• 1 1/2 cups fres blueberries
• Hotcakes:
• 1 1/2 cups all purpose flour
• 1/4 cup sliced almonds, toasted
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon fresly ground nutmeg
• 1/8 teaspoon salt
• 1 1/3 cups nonfat buttermilk
• 1/2 cup packed brown sugar
• 1/3 cup water
• 2 tablespoons canola oil
• 1 large egg
• Cooking spray

Details

Servings 6

Preparation

Step 1

1. To prepare sauce, combine the first 5 ingredients in a small saucepan over medium heat, and stir with a whisk. Add grapes to pan; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thickened. Stir in the blackberries. Remove from heat, and keep warm.
2. To prepare hotcakes, lightly spoon flour into dry measuring cups; level with a knive. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except for cooking spray; add to flour mixture, stirring until smooth.
3. Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.