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Blueberry Corn Pancakes

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Recipe

Blueberry Corn Pancakes recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups cornmeal
yellow
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1 teaspoon baking soda
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¼ cup whole-wheat flour
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1 teaspoon salt
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2 tablespoons honey
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2 tablespoons safflower oil
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2 cups buttermilk
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1 each eggs
lightly beaten
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1 ½ cups blueberries
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Ingredients

Amount Measure Ingredient Features
355 ml cornmeal
yellow
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5 ml baking soda
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59 ml whole-wheat flour
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5 ml salt
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3E+1 ml honey
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3E+1 ml safflower oil
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473 ml buttermilk
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1 each eggs
lightly beaten
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355 ml blueberries
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Directions

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 ¼ cup batter for each pancake.

Cook until bubbly, turn and cook on other side until golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 37526% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 888mg 37%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 22%
Sugars g
Protein 21g
Vitamin A 4% Vitamin C 11%
Calcium 16% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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