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Time: 30 minutes
Makes 4 servings
Ingredients
1 small pear, peeled, cored, and
cut into chunks
2 1/4 cups blueberries
1 tablespoon honey
1 cup plus 2 tablespoons
all-purpose flour
1/4 cup cornmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain lowfat yogurt
2 eggs
1/4 cup lowfat (1%) milk
1 tablespoon plus tablespoon
margarine, melted
1/2 teaspoon vanilla extract
Insructions
1 In a food processor, puree the pear. Add 1 1/4 cups of the blueberries and the honey and puree. Set the blueberry sauce aside
2 In a large bowl, blend the flour, cornmeal, sugar, baking powder, and baking soda.
3 In medium bowl, wisk together the yogurt, eggs, milk, margarine, and vanilla. Make a well in the dry ingredients, add wet ingredients, and stir until just combined. Stir 3/4 cup of the remaining berries into the batter.
4 Spray a large nonstick skillet with nonstick cooking spray and warm over medium-high heat. Using 2 tablespoons of batter per pancake, spoon in as many as will fit comfortably in the pan. Cook until the underside is lightly browned; turn and cook the second side until lightly browned. Transfer the cooked pancakes to a platter and cover loosely to keep warm. Repeat with the remaining batter for a total of 12 panckes.
5 Serve 3 pancakes per person. Top with one-fourth of the sauce and sprinkle with the remaining whole blueberries.
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