6 Savory Recipes for Thanksgiving Leftovers

SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 18 MINUTES

FOR THE SAUCE:
1 10-ounce package frozen blackberries, thawed
3 tablespoons sugar
1 teaspoon fresh lemon juice
1 teaspoon cornstarch

FOR THE PANCAKES:
¾ cup all-purpose flour
¼ cup wheat germ
4 teaspoons sugar
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups lowfat buttermilk, well shaken
½ cup mashed sweet potatoes
2 tablespoons vegetable oil
1 large egg, lightly beaten
cooking spray

DIRECTIONS:
1. To make the sauce, heat blackberries, sugar, and lemon juice in a medium saucepan over medium heat until bubbling. Simmer for 5 minutes, gently mashing berries with the back of a fork. Strain through a sieve into a small bowl, pressing on berries to release juices. Transfer sauce back to pan and discard solids; bring to a boil. Combine cornstarch and 1 teaspoon water in a small dish. Stir into sauce and simmer for 1 minute or until slightly thickened. Set aside.
2. For the pancakes, preheat oven to 200°F. In a large bowl, combine flour, wheat germ, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, sweet potatoes, oil, and egg. Pour wet ingredients into dry mixture and stir until just combined; be sure not to overmix.
4. Heat griddle or nonstick skillet over medium and lightly coat with cooking spray. When hot, add ¼ cup of batter per pancake onto the griddle. Cook for 3 minutes or until edges begin to look dry. Flip and cook for 2 to 3 minutes more until pancakes are set. Transfer to a baking sheet and keep warm in oven while repeating wih remaining batter. Divide pancakes evenly among four plates and drizzle with blackberry sauce; serve with additional sauce on the side.

NUTRITION SCORE PER SERVING:
319 calories, 10g fat (2g saturated), 48g carbs, 10g protein, 5g fiber, 210mg calcium, 3mg iron, 482mg sodium