Blueberry Corn Pancakes
Blueberry Corn Pancakes recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
yellow |
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
safflower oil
|
|
| 473 | ml |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 355 | ml |
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.
