Blueberry-Buttermilk Pancakes With Orange Sauce

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* Exported from MasterCook *

 

Blueberry-Buttermilk Pancakes With Orange Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 19

Serving Size : 4 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 slightly beaten egg white

1 cup buttermilk

2 teaspoons cooking oil

1 teaspoon vanilla

3/4 cup fresh or frozen blueberries

Orange wedges and/or fresh blueberries -- (optional)

***ORANGE SAUCE***

1/4 cup orange juice concentrate

1 tablespoon sugar

1 tablespoon cornstarch

1 cup water

 

Soak up every bit of the tangy citrus sauce with these berry-stuffed

low-fat pancakes. The easy orange sauce makes a refreshing change from

regular pancake syrup.

 

For pancakes, in a medium mixing bowl stir together the flour, sugar,

baking powder, baking soda, and salt.

 

In another mixing bowl stir together the egg white, buttermilk, cooking

oil, and vanilla. Add all at once to the flour mixture. Stir just until

combined but still slightly lumpy. Gently fold in the blueberries.

 

For each pancake, pour about 1/4 cup of the batter onto a hot nonstick

griddle. Cook over medium heat about 2 minutes on each side or until

pancakes are golden brown, turning to cook second sides when pancakes have

bubbly surfaces and slightly dry edges. Serve with Orange Sauce. If

desired, garnish with orange wedges and/or additional blueberries. Cover

and chill any remaining Orange Sauce.

 

Makes 4 to 5 servings (2 pancakes and 2 tablespoons sauce per serving).

 

Orange Sauce: In a small saucepan stir together 1/4 cup orange juice

concentrate, 1 tablespoon sugar, and 1 tablespoon cornstarch. Add 1 cup

water. Cook and stir over medium heat until thickened and bubbly. Cook

and stir sauce for 2 minutes more. Serve warm with pancakes.

 

Preparation time: 20 minutes. Cooking time: 4 minutes.

 

204 Calories; 3 G Total fat; 1 G Saturated fat; 2 MG Cholesterol; 396 MG

Sodium; 37 G Carbohydrate; 2 G Fiber; 6 G Protein. Exchanges: 2 starch,

1/2 fruit, 1/2 fat.

 

 

 

 

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