Blueberry-Cornmeal Pancakes |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 5 |
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Frozen berries can be substituted in this recipe. Just be sure to defrost them first and drain well before adding them to the batter. 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 |
cooking spray |
Directions:
1. 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.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
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