Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

Even though I never do it, my favorite thing to do on the weekend is stay in and make pancakes! I found this great pancake recipe on eatingwell.com, which is perfect for staying in on the weekend or breakfast in bed! Enjoy!!!

Lemon Curd
1 large egg
2 large egg whites
3/4 cup sugar
1 tablespoon freshly grated lemon zest
2/3 cup lemon juice, juice
1 tablespoon butter

Blueberry filling
4 cups fresh blueberries, divided
1/2 cup water
1/3 cup granulated sugar
1 teaspoon vanilla extract

Shortcakes
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1/4 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup reduced-fat cream cheese
3/4 cup plus 2 tablespoons buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons chopped pecans

Preparation
1. Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.

2. To prepare blueberry filling: Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.

3. To prepare & assemble shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)

5. Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.

6. Combine pecans and the remaining 1 tablespoon sugar in a small bowl. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.

7. Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle. Serve immediately.

Nutrition
394 calories Fat: 6g 7 Carb: 57 g Protein: 6 g