Blueberry Corn Pancakes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-GRAMMIES KITCHEN,
1 1/2 cup: Yellow cornmeal,
1 tsp: Baking soda,
1/4 cup: Whole wheat flour,
1 tsp: Salt,
2 tbsp: Honey,
2 tbsp: Safflower, -=OR=- corn oil
2 cup: Buttermilk,
1: Egg, lightly beaten
1 1/2 cup: Blueberries,
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)
Source from luhu.jp
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)
Source from luhu.jp