- For the sauce, stir together cornstarch and 1/4 cup water in a medium saucepan. Stir in 1 1/2 cups blueberries, sugar and salt. Simmer 5 minutes or until blueberries cook down and liquid thickens, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.
- For the pancakes, in a small bowl stir together milk, butter and egg. In a large bowl stir together flour, baking powder, sugar and salt. Add milk mixture; stir until just combined. Fold in 1/2 cup blueberries.
- Coat a griddle or large heavy-bottomed skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on griddle sizzles. For each pancake, pour 1/4 cup batter onto griddle. Cook until the top bubbles and edges are set. Turn and cook 1 to 2 minutes more or until golden. Serve warm with blueberry sauce.
View all nutritional information
Calories 239, Calories Fat 0, Total Fat 5g, Saturated Fat 3g, Cholesterol 65mg, Sodium 427mg, Carbohydrate 41g, Protein 7g
|Total Fat (extra)||9|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||5|
|Vitamin C (extra)||3|