Corn & Blueberry Pancakes

Corn & Blueberry Pancakes
Makes 4
Prep 15 m
Cook 5 m
Cook per batch
Stand Keep warm at 200 degrees F



  1. 1 of 4 Heat a griddle or two large nonstick skillets over medium-low heat. Heat oven to 200 degrees F.
  2. 2 of 4 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. 3 of 4 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. 4 of 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 kcal cal., 496 mg sodium, 2 g fiber, 57 mg chol., 9 g Fat, total, 64 g carb., 9 g pro., 1 g sat. fat