Double Blueberry Whole-Wheat Pancakes


1/4 c. water
1 tsp. corn starch
1 1/2 c. blueberries
1/4 c. sugar
1/8 tsp. salt
2 tsp. lemon juice

1 c. milk
1 tbsp. butter, melted
1 egg, beaten
1/2 c. whole-wheat flour
1/2 c. all-purpose flour
3 tbsp. sugar
1/4 tsp. salt
1/2 c. blueberries


To make sauce, stir together water and cornstarch in saucepan.  Stir in blueberries, sugar, and salt.  Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally.  Remove from heat; stir in lemon juice.  Cover; set aside.

To make pancakes, stir together milk, butter, and egg in small bowl.  In separate large mixing bowl, stir together dry ingredients.  Pour milk mixture into dry ingredients; stir until just blended.  Fold in blueberries.

Grease griddle or heavy-bottomed skillet.  Heat over medium heat until water sizzles when dropped on griddle.  Drop batter by 1/4 cup measures onto griddle.  Cook pancakes about 3 minutes on each side, or until golden.  Serve pancakes with sauce.



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