Blueberry Cornmeal Pancakes Recipe
Servings: 1
Ingredients
- 1 1/2 c. yellow cornmeal
- 1 tsp baking soda
- 1/4 c. whole-wheat flour
- 1 tsp salt
- 2 c. buttermilk
- 2 Tbsp. honey
- 2 Tbsp. vegetable oil
- 1 x egg lightly beaten
- 1 1/2 c. fresh or possibly frzn blueberries
Directions
- Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside.
- In another bowl whisk together the buttermilk, honey, oil and egg. Add in to the flour mix and mix well. Let stand for 10 min to soften cornmeal.
- Gently stir in the blueberries.
- Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden.
- This recipe yields about 12 to 14 (4-inch) pancakes.
- Yield: 12 to 14 pancakes
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1063g | |
| Calories 1627 | |
| Calories from Fat 359 | 22% |
| Total Fat 40.85g | 51% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.7g | |
| Cholesterol 206mg | 69% |
| Sodium 4181mg | 174% |
| Potassium 1346mg | 38% |
| Total Carbs 277.75g | 74% |
| Dietary Fiber 14.7g | 49% |
| Sugars 83.26g | 56% |
| Protein 40.73g | 65% |
