KitchenAid KSB550 Instructions And Recipes Manual

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19ENGLISHSauce1⁄4 cup (60 mL) sugar2 teaspoons (10 mL)cornstarch2⁄3 cup (160 mL) water1⁄2 teaspoon (2 mL)grated lemon peel2 cups (475 mL) freshor frozen blueberries(do not thaw)Pancakes2 eggs2 cups (475 mL)buttermilk2 tablespoons (30 mL)vegetable oil1⁄2 teaspoon (2 mL)grated lemon peel21⁄4 cups (535 mL)all-purpose flour2 tablespoons (30 mL)sugar1 teaspoon (5 mL)baking powder1 teaspoon (5 mL)baking soda1⁄2 teaspoon (2 mL) salt1⁄4 teaspoon (1 mL)nutmeg1 cup (235 mL) freshor frozen blueberries(do not thaw)Place sauce ingredients in saucepan. Cook over mediumheat until mixture thickens, stirring constantly. Cool5 minutes. Pour mixture into pitcher. Cover and blend atSTIR about 5 seconds; scrape sides of pitcher if necessary.Blend at MIX about 10 seconds, or until smooth. Pourinto serving container. Rinse pitcher.Place eggs in pitcher. Cover and blend at STIR about5 seconds. Add buttermilk, oil, and lemon peel. Blend atMIX about 5 seconds. Add flour, sugar, baking powder,baking soda, salt, and nutmeg. Using PULSE feature,blend at MIX, pulsing 5 times, 2 to 3 seconds each time,or just until dry ingredients are moistened. By hand,gently stir in blueberries.Heat nonstick griddle to medium-high, greasing griddleif it is not nonstick. Pour scant 1⁄4 cup (60 mL) batter foreach pancake onto griddle, stirring batter occasionally todistribute blueberries. Cook until bubbles form on surfaceand edges become dry, 1 to 2 minutes. Turn; cook untilgolden brown on underside, 1 to 2 minutes. Serve withwarm blueberry sauce.Yield: About 8 servings (2, 4-inch [10 cm] pancakes and1⁄4 cup [60 mL] sauce per serving).Per Serving: About 280 cal, 8 g pro, 48 g carb,6 g total fat, 1 g sat fat, 55 mg chol, 280 mg sod.For 56 ounce (1.75 L) pitcher:Place 1⁄3 cup (80 mL) sugar, 1 tablespoon (15 mL)cornstarch, 1 cup (235 mL) water, 3⁄4 teaspoon (4 mL)grated lemon peel, and 3 cups (710 mL) fresh or frozenblueberries (do not thaw) in saucepan. Cook overmedium heat until mixture thickens, stirring constantly.Cool 5 minutes. Pour mixture into pitcher. Cover andblend at STIR about 5 seconds; scrape sides of pitcherif necessary. Blend at MIX about 10 seconds, or untilsmooth. Pour into serving container. Rinse pitcher.Place 3 eggs in pitcher. Cover and blend at STIRabout 5 seconds. Add 3 cups (710 mL) buttermilk,3 tablespoons (45 mL) oil, and 3⁄4 teaspoon (4 mL) gratedlemon peel. Blend at MIX about 5 seconds. Add 31⁄3 cups(790 mL) all-purpose flour, 3 tablespoons (45 mL) sugar,11⁄2 teaspoons (7 mL) baking powder, 11⁄2 teaspoons(7 mL) baking soda, 3⁄4 teaspoon (4 mL) salt, and1⁄4 teaspoon (1 mL) nutmeg. Using PULSE feature, blendat MIX, pulsing 6 times, 2 to 3 seconds each time, or justuntil dry ingredients are moistened. By hand, gently stirin 11⁄2 cups (355 mL) fresh or frozen blueberries (do notthaw). Continue with directions above.Yield: about 12 servings (2, 4-inch [10 cm] pancakes and1⁄4 cup [60 mL] sauce per serving).See above for approximate nutrition analysis.Blueberry Pancakes and Sauce