Almond-Buttermilk Hotcakes With Blackberry-Grape Sauce

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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

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

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