Blueberry corn pancakes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -GRAMMIE'S KITCHEN | ||
| 1½ | cup | Yellow cornmeal |
| 1 | teaspoon | Baking soda |
| ¼ | cup | Whole wheat flour |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Safflower; -=OR=- corn oil |
| 2 | cups | Buttermilk |
| 1 | Egg; lightly beaten | |
| 1½ | 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 ¼ 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)