TASTIC SWEET BLUEBERRY CINNAMON PANCAKES
INGREDIENTS
2 tbsp. water
½ tsp. cornstarch
3 ½ cups blueberries
5 tbsps. Tastic Sweet*
2 tsp. fresh lemon peel
1 tsp. fresh lemon juice
1 ½ cup all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ¾ cup buttermilk
4 tbsp. butter or margarine
2 large eggs
DIRECTIONS
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Blueberry sauce: In a saucepan, combine water, cornstarch, 1 ½ cups blueberries, and 2 tablespoons Tastic Sweet and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst.
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Remove from heat; stir in lemon peel and juice.
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Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining Tastic Sweet. Stir in buttermilk, butter, and eggs just until flour mixture is moistened. Stir in remaining berries.
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Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.
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Drop batter by ¼ cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when batter begins to set, bubbles start to burst, and edges look dry.)
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Turn pancakes over, using a spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown.
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Repeat with remaining batter, greasing griddle if needed. Serve with blueberry sauce.
* Tastic Spice is available HERE
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