Beer makes batters better, meat more tender, and sauces more flavorful.
Blueberry Cornmeal Pancakes
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- #42432
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
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
directions
Lightly spoon flour into a dry measuring cup, then 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.
added by
nutrition data
190 calories, 5 grams fat, 32 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
January 19, 2009
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.