• 2 Ratings
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Ingredients

Directions

  • Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees F.

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  • 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.

  • 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.

  • Repeat with remaining batter. Serve with butter and maple syrup, if desired.

Nutrition Facts

381 calories; 9 g total fat; 57 mg cholesterol; 496 mg sodium. 64 g carbohydrates; 9 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0