Buttermilk Blueberry Pancakes with Blueberry Lime Sauce

Who can resist a stack of tender pancakes topped with blueberry sauce and a dollop of whipped cream?

SAUCE 2 1/4 cups blueberries

1/2 cup sugar

Juice of 3 limes

PANCAKES 1 1/4 cups self-rising flour, sifted

1/3 cup sugar

1 tsp. baking powder

1 egg, separated

Pinch salt

3/4 cup milk

5 Tbs. buttermilk

3 Tbs. butter, melted, plus additional

3/4 cup fresh blueberries 1 1/4 cups heavy cream, whipped to soft peaks

● Sauce: Place blueberries, sugar and lime juice in pot with 6 Tbs. water; simmer over low heat 5-10 minutes until fruit is soft and sauce is thick.

● Pancakes: In large bowl whisk flour, sugar, baking powder, egg yolk, salt, milk and buttermilk. Add 3 Tbs. butter; whisk again until batter is smooth. In separate bowl, whisk egg whites until stiff; gently fold into batter using spatula. Cover; refrigerate 30 minutes.

● When ready to serve, preheat oven to 200°F. Stir batter once. In large skillet over medium heat, melt a little butter to coat base of pan; ladle small amounts of batter into pan, leaving a little space between each.

● Sprinkle a few blueberries over top of pancakes; cook until bottom is golden brown and a few bubbles appear on top, 2-3 minutes. Turn pancakes over and cook until golden brown. Transfer to baking sheet; keep warm in oven while cooking remaining batter, adding a little more butter to pan each time, if necessary, and sprinkling each pancake with blueberries. Serve pancakes drizzled with blueberry sauce and topped with whipped cream

Servings: 12. Cals.: 263. Protein: 4 g. Fat: 14 g. (9 g. saturated). Chol.: 56 mg. Carbs.: 32 g. Sodium: 268 mg. Fiber: 1 g. Sugar: 20 g. Kitchen time: 50 minutes. Total time: 1 hour, 20 minutes.