Lemon and Blueberry Pancakes
Ingredients
- 2 cups frozen blueberries
- 1 cup plus 2 Tbsp water, divided
- ½ cup sugar
- 1 tsp fresh lemon juice
- 1 Tbsp cornstarch
- 1 (8-oz) carton frozen non-dairy whipped topping, thawed
- 1 (10-oz) jar lemon curd
- 1 (12-count) box frozen buttermilk pancakes
Instructions
- Cook blueberries, 1 cup water, and sugar in a large saucepan over medium heat for 20 minutes or until bluberries burst and syrup begins to thicken; stir in lemon juice.
- Whisk together 2 Tbsp water and cornstarch in a small bowl; add to blueberry mixture, and cook 1 minute or until syrup is thickened. Remove from heat, and let cool slightly.
- Meanwhile, stir together whipped topping and lemon curd; refrigerate until ready to serve.
- Heat pancakes accoridng to package directions; serve with blueberry syrup. Dollop whipped topping mixture over pancakes.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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