Ingredients

Sauce:

• 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

Pancakes:

• 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

Preparation

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.

Meijer