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
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.
Remove from heat; stir in lemon peel and juice.
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.
Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.
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.)
Turn pancakes over, using a spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown.
Repeat with remaining batter, greasing griddle if needed. Serve with blueberry sauce.