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Blueberry Cornmeal Pancakes Recipe

1 1/2 c. yellow cornmeal
1 tsp baking soda
1/4 c. whole-wheat flour
1 tsp salt
2 c. buttermilk
2 Tbsp. honey
2 Tbsp. vegetable oil
1 x egg lightly beaten
1 1/2 c. fresh or possibly frzn blueberries


Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside. In another bowl whisk together the buttermilk, honey, oil and egg. Add in to the flour mix and mix well. Let stand for 10 min to soften cornmeal. Gently stir in the blueberries. Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden. This recipe yields about 12 to 14 (4-inch) pancakes. Yield: 12 to 14 pancakes

Source: cookeatshare.com