Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce

Almond-Buttermilk Hotcakes with Blackberry-Grape Sauce
Photo by Lee Harrelson

Ingredients

  • ¼ teaspoon freshly ground nutmeg
  • 1 cup seedless red grapes, halved lengthwise
  • ¼ cup sliced almonds, toasted
  • Cooking spray
  • 1 large egg
  • 1 tablespoon water
  • 1 cup seedless red grapes, halved lengthwise
  • + 35 more ingredients
    • 1 ¼ teaspoons baking powder
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
    • 2 tablespoons fresh lemon juice
    • Sauce:
    • Hotcakes:
    • Hotcakes:
    • 1 teaspoon cornstarch
    • ¼ teaspoon freshly ground nutmeg
    • Cooking spray
    • 1 teaspoon cornstarch
    • Sauce:
    • 2 tablespoons canola oil
    • 1/3 cup water
    • 1 ½ cups fresh blackberries
    • 1/8 teaspoon salt
    • 1 1/3 cups nonfat buttermilk
    • 1 teaspoon baking soda
    • ¼ teaspoon grated lemon rind
    • ¼ teaspoon grated lemon rind
    • 2 tablespoons canola oil
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon water
    • ¼ cup sliced almonds, toasted
    • 1/3 cup water
    • 1 ½ cups fresh blackberries
    • 1 teaspoon baking soda
    • 1 ¼ teaspoons baking powder
    • 1/8 teaspoon salt
    • ½ cup packed brown sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 3 tablespoons seedless blackberry jam
    • 1 1/3 cups nonfat buttermilk
    • 3 tablespoons seedless blackberry jam

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 ...

View full recipe at My Recipes

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