Blueberry Corn Pancakes Recipe
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Ingredients : Blueberry Corn Pancakes Recipe
-GRAMMIE'S KITCHEN
1 1/2 cup Yellow cornmeal
1 tsp Baking soda
1/4 cup Whole wheat flour
1 tsp Salt
2 tbsp Honey
2 tbsp Safflower, -=OR=- corn oil
2 cup Buttermilk
1 Egg, lightly beaten
1 1/2 cup Blueberries
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 1/4 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)
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