Blueberry Cornmeal Pancakes -- e-w
Source of Recipe
BH&G New Dieter�s Cookbook 2003
Blueberry Cornmeal Pancakes -- e-w
Makes 5 servings (4-inch pancakes)
1 c. all-purpose flour
2 T. cornmeal
1 T. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 beaten egg
1 c. buttermilk � or � sour milk * to make sour milk see �MakeYourOwn� Section
2 T. vegetable oil
1 c. fresh � or � frozen blueberries (if frozen Do Not thaw)
Optional: Sifted powdered sugar
Optional: Maple � or � blueberry-flavored syrup
In a medium bowl combine the first 6 ingredients. Make a well in the center of the flour mixture.
In another medium bowl stir together the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
For each pancake, pour or spread about 1/4-cup of batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
If desired, sprinkle with powdered sugar. If desired, pass the syrup.
One pancake (calculated w/o Optional items) equals: 253 calories�9 gm fat (2 gm saturated)�56 mg cholesterol�366 mg sodium�35 gm carbohydrate�3 gm fiber�7 gm protein +++EXC: 1 starch�1-1/2 other carbohydrate�1 fat +++WWP:5
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