Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

The blue of the cornmeal complements the blueberries, but yellow cornmeal works just as well in this pancake recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
3 mins
total:
18 mins
Yield:
12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

189 calories; fat 7g; cholesterol 19mg; saturated fat 1g; carbohydrates 29g; protein 3g; sodium 143mg.
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