Almond-Buttermilk Hotcakes With Blackberry-Grape Sauce

• Sauce:
• 3 tablespoons seedless blackberry jam
• 1/4 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 cup seedless red grapes, halved lengthwise
• 1 1/2 cups fresh blackberries
• Hotcakes:
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/4 cup sliced almonds, toasted
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon salt
• 1 1/3 cups nonfat buttermilk
• 1/2 cup packed brown sugar
• 1/3 cup water
• 2 tablespoons canola oil
• 1 large egg
• Cooking spray

1. To prepare sauce, combine the first 5 ingredients in a small saucepan over medium heat, and stir with a whisk. Add grapes to pan; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thickened. Stir in the blackberries. Remove from heat, and keep warm.
2. To prepare hotcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk and remaining ingredients except cooking spray; add to flour mixture, stirring until smooth.
3. Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Serve hotcakes with sauce.
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seedless blackberry jam, lemon rind, lemon juice, water, cornstarch, red grapes, fresh blackberries, flour, almonds, baking powder, baking soda, freshly ground nutmeg, salt, nonfat buttermilk, brown sugar, water, canola oil, egg, cooking spray

Taken from www.myrecipes.com/recipe/almond-buttermilk-hotcakes-with-blackberry-grape-sauce (may not work)