Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The blackberry-grape sauce drizzled on these hotcakes offers sources of antioxidants that may protect against cancer and improve mental function. This is the way breakfast should be—sweet and healthy. Ingredients:
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 fresh blackberries |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1/4 cup sliced almonds, toasted |
1 1/4 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon freshly 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 |
Directions:
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 knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except 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 looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.
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