Double Berry Pancakes

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Blueberry sauce:

  • 1 tablespoon of cornstarch
  • ¾ cup of Juicy Juice® 100% juice, berry flavor
  • 1 ½ cups of blueberries
  • ¼ cup of sugar
  • ⅛ teaspoon of salt
  • 2 teaspoons of fresh lemon juice

For the sauce:

  1. Stir together cornstarch and juice in a medium saucepan over medium heat.
  2. Stir in 1 ½ cups blueberries, ¼ cup sugar and ⅛ teaspoon salt.
  3. Simmer 5 minutes or until blueberries cook down and liquid thickens, stirring occasionally.
  4. Remove from heat; stir in lemon juice, cover and set aside.

Pancakes:

  • 1 cup of milk
  • 1 tablespoons of butter melted
  • 1 egg, beaten
  • ½ cup of whole-wheat flour
  • ½ cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 3 tablespoons of sugar
  • ¼ teaspoons of salt
  • ½ cup of blueberries

For the pancake batter:

  1. In a small bowl stir together milk, butter and egg.
  2. In a large bowl stir together flour, baking powder, sugar and salt.
  3. Add milk mixture; stir until just combined.
  4. Fold in ½ cup of blueberries.
  5. Coat a griddle or large heavy-bottomed skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on the griddle sizzles.
  6. For each pancake, pour ¼ cup batter onto griddle and cook until the top bubbles and edges are set.
  7. Turn and cook 1 to 2 minutes more or until golden.
  8. Serve warm with blueberry sauce.
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