Blueberry Corn Pancakes
Blueberry Corn Pancakes recipe 22
22
Ingredients
| 1 ½ | cups |
cornmeal
yellow |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
safflower oil
|
|
| 2 | cups |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 ½ | 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 ¼ cup batter for each pancake.
Cook until bubbly, turn and cook on other side until golden brown.
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Nutrition Facts
Serving Size 174g (6.1 oz)Amount per Serving
Calories 37526% of calories from fat
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 51mg
17%
Sodium 888mg
37%
Total Carbohydrate
21g
21%
Dietary Fiber 6g
22%
Sugars g
Protein
21g
Vitamin A 4%
•
Vitamin C 11%
Calcium 16%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
