Sunday, December 07, 2008

Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce

We like pancakes, and it's been awhile since I've made some, so naturally that means it's time for more pancakes. These are nice and remind me of the Harvest Grain ones at IHOP, which I put blueberry syrup on, so this whole dish kind of reminded me of a healthier IHOP meal. That is a good thing. The pancakes are nice, and the addition of almonds to the batter makes it interesting. The sauce is not so much a sauce as just a berry reduction type thing, but it's still very good. We used sugar-free blackberry jam and it worked very nicely. We both agreed this was very good and we would consider making it again.


Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
Cooking Light, July 2007

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

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.

Yield: 6 servings

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