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| Blueberry Corn Pancakes Recipe |
Category: Fruits / Low-Cal
Rating:
N/A
Servings: 2
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Ingredients
1 1/2 cup yellow cornmeal
1 teaspoon baking soda
1/4 cup whole wheat flour
1 teaspoon salt
2 tablespoon honey
2 tablespoon safflower; -=or=- corn oil
2 cup buttermilk
1 egg; lightly beaten
1 1/2 cup blueberries
Cooking 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 1/4 cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown.
NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)
fruits,low-cal,brunch
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