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Blueberry Cornmeal Pancakes
3 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 5
INGREDIENTS:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk (1 %)
1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup blueberries
non-stick cooking spray
DIRECTIONS:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.
Spoon about 1/4 cup batter onto a hot nonstick gridd1e or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
POINTS: 4; EXCHANGES: 2 Starch, 1 Fat; PER SERVING: CAL 193 (22% from fat); PRO 5.7g FAT 4.7g (sat 1.1g); CARB 323g; FIB 21g; CHOL 46mg; IRON 1 5mg; SOD 349mg; CALC 117mg
NUTRITION:
This Blueberry Cornmeal Pancakes recipe from CDKitchen serves/makes 5
Recipe ID: 42432
REVIEWS:
Guest: Brad 2009-01-19
This turned out very runny. I had to ad another cup of flour to get it thick enough to form. Even after the extra cup they were hard to deal with.
