Blue Cornmeal Pancakes with Fresh Berries
- In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries.
- For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm with margarine and syrup and, if desired, fresh raspberries. Makes 12 pancakes.
Nutrition Facts (Blue Cornmeal Pancakes with Fresh Berries)
- Per serving:
- 189 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 19 mg chol.,
- 143 mg sodium,
- 29 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet