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Corn & Blueberry Pancakes

Corn & Blueberry Pancakes

Nutrition Facts
  • cal. (kcal) 381
  • Makes: 4 servings
  • Yield: 12 pancakes
  • Prep: 15 mins
  • Cook: 5 mins per batch
  • Stand: Keep warm at 200 degrees F
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Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup, for serving (optional)

Directions

  1. Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees F.
  2. In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.
  3. Using a ladle, drop batter in scant 1/3-cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in 200 degrees F oven.
  4. Repeat with remaining batter. Serve with butter and maple syrup, if desired.

Nutrition Information for Corn & Blueberry Pancakes

Servings Per Recipe: 4
PER SERVING: 381 cal., 9 g total fat (1 g sat. fat), 57 mg chol., 496 mg sodium, 64 g carb. (2 g fiber), 9 g pro.

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