Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
6 servings (serving size: 2 hotcakes and about 1/4 cup sauce)
Photo: Lee Harrelson; Styling: Cindy Barr
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
How to Make It
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.
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.
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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