INGREDIENTS

• 2 tablespoon(s) water
• 1/2 teaspoon(s) cornstarch
• 3 1/2 cup(s) blueberries
• 5 tablespoon(s) sugar
• 2 teaspoon(s) fresh lemon juice
• 1 1/2 cup(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 3/4 cup(s) buttermilk
• 4 tablespoon(s) butter or margarine melted
• 2 large eggs

DIRECTIONS

• Preheat oven to 250 degrees F. Place cookie sheet in oven.
• Prepare blueberry sauce: In 1-quart saucepan, combine water, cornstarch, 1 1/2 cups blueberries, and 2 tablespoons sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1 to 2 minutes or until berries burst.
• Remove from heat; stir in lemon juice.
• Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt, and remaining sugar. Stir in buttermilk, butter, and eggs just until flour mixture is moistened. Stir in remaining berries.
• Lightly grease griddle or nonstick 12-inch skillet; heat over medium heat until very hot.
• Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2 to 3 minutes. (Pancakes are ready to turn when batter begins to set, bubbles start to burst, and edges look dry.)
• Turn pancakes over, using a wide spatula. Cook 1 to 2 minutes longer, until puffy and undersides are a rich golden brown. Transfer pancakes to cookie sheet in oven; keep warm.
• Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

• To precook ribs, place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Drain ribs and cool.
• Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely.
• Place an extra-large, self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs). Refrigerate ribs for 4 to 24 hours, turning bag occasionally.
• To grill ribs, remove ribs from marinade, reserving marinade for brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the remaining sauce not used for marinating and pass with ribs. Makes 6 servings.
  

• Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat; stir in vanilla. Add chocolate; let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.
• Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
• Up to 3 hours before serving: Beat Topping ingredients in a medium bowl on high speed until stiff peaks form when beaters are lifted. Sprinkle 1/2 cup toffee bits over custard. Drop dollops of topping on pie, or scrape topping into a ziptop bag, cut 1/2 in. off tip of 1 corner and pipe a design on pie. To garnish, sprinkle with additional toffee bits.