Blueberry Corn Pancakes

30 minutes Prep: 20 minutes Cook: 10 minutes

375 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1 1/2	cups	cornmeal	yellow
1	teaspoon	baking soda
1/4	cup	whole wheat flour
1	teaspoon	salt
2	tablespoons	honey
2	tablespoons	safflower oil	or corn oil
2	cups	buttermilk
1	each	egg	lightly beaten
1 1/2	cups	blueberries

Directions

Combine the flour, cornmeal, baking soda and salt in a medium bowl.

Reserve. Combine the wet ingredients.

Stir well and quickly mix into dry ingredients.

Let stand for 10 minutes to soften cornmeal.

Gently stir in the blueberries.

Lightly grease a preheated skillet.

Allow about 1/4 cup batter for each pancake.

Cook until bubbly, turn and cook on other side until golden brown.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 261g

Amount per Serving

Calories 375 26% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 888mg	37%
Total Carbohydrate 63.0g	21%
Dietary Fiber 6.0g	22%
Sugars 20.0g
Protein 11.0g	21%

Vitamin A	4%		Vitamin C	11%
Calcium	16%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Ginger

Last Recipes Viewed

Recipe Bite

Where's the Beef?

by Mark R. Vogel

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from...