Ingredients:
Berry Sauce:
- 65mL apple juice
- 5mL cornstarch
- 125mL blueberries
Yogurt Sauce:
- 80mL plain yogurt
- 15mL honey or maple syrup
Pancakes:
- 75mL all-purpose flour
- 50mL whole wheat flour
- 7mL baking powder
- 10mL sugar
- 1mL salt
- 1 egg
- 125mL buttermilk
Directions:
For Sauces:
- Prepare berry sauce: In a small saucepan, toss berries with cornstarch to coat. Stir in apple juice. Simmer until thickened.
- Prepare yogurt sauce: Stir honey or syrup in a custard cup.
For Pancakes:
- Sift all-purpose flour, baking powder, sugar and salt together in a medium bowl.
- Stir in whole wheat flour.
- In a small mixing bowl, beat egg with milk.
- Make a well in the dry ingredients and pour in egg mixture. Stir until combined.
- Heat a non-stick frying pan over medium heat.
- Using the 80 mL cup, pour batter into frying pan. Cook until bubbles begin to break on top and edge looks dry. Carefully flip pancake with flipper and brown the other side.
- Serve pancakes topped with yogurt sauce and berry sauce.
Check out this cool link for uses of corn starch!
***recipe adapted from RC Palmer ***