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.