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Blue Cornmeal Pancakes with Fresh Berries

Yield: 12 pancakes
Prep 15 mins Cook 3 mins  per batch
Blue Cornmeal Pancakes with Fresh Berries
  • 1  cup  all-purpose flour
  • 1/3  cup  blue cornmeal or yellow cornmeal
  • 2  tablespoons  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  beaten egg
  • 1 1/3  cups  buttermilk
  • 2  tablespoons  cooking oil
  • 3/4  cup  fresh blueberries
  •  Margarine or butter
  •  Maple syrup or maple-flavored syrup
  •  Fresh raspberries (optional)

1. 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.

2. 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)
  • cal. (kcal) 189,
  • Fat, total (g) 7,
  • chol. (mg) 19,
  • sat. fat (g) 1,
  • carb. (g) 29,
  • pro. (g) 3,
  • sodium (mg) 143,
  • Percent Daily Values are based on a 2,000 calorie diet

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