Lemon Buttermilk Pancakes with Blueberry Sauce

1-1/4 cups flour
2 tbsp sugar
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 egg
4 tbsp melted butter
grated zest of 1 lemon

In a medium bowl whisk together try ingredients. In a separate bowl, whisk together wet ingredients and lemon zest.

Pour liquid ingredients into flour mixture and whisk until just combined.

Lightly coat griddle or nonstick skillet with oil. Heat to medium-high andspoon 1/4 cup batter for each pancake. (350 degs on electric skillet, no oil needed.)

Cook until bubbles form on top and batter is set. Flip pancakes and cook until golden brown.

Top with Blueberry Sauce.

Blueberry Sauce:
3 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup orange juice
2 tsp lemon juice
1/2 tsp cinnamon
1 tbsp constarch
1-2 tbsp water

In a medium saucepan, combine everything except cornstarch over medium low heat, stirring occasionally, until berries being to pop, about 7 minutes.

In a small bowl, completely dissolved cornstarch in water. (Very important! If cornstarch isn't completely dissolved, it gells and your sauce won't thicken) Add to berry mixture, increase heat and boil sauce or 1 minute. Let cool before serving.

Cinnamon Grapes and Peanut Butter Dip

1/3 cup plain yogurt [I used vanilla]
2/3 cup creamy peanut butter
1/2 (of a 7 oz jar) marshmallow creme
1 Tbsp finely chopped peanuts
1 lb. red seedless grapes
ground cinnamon or cinnamon-sugar

In a bowl beat yogurt and peanut butter with mixer. Beat in marshmallow creme. Transfer to bowl; sprinkle with peanuts. Cut grapes into bunches and rinse. Dust with cinnamon or cinnamon-sugar.