BLUEBERRY-CORNMEAL PANCAKES

Blueberry-Cornmeal Pancakes image

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, beaten
1 1/4 cup buttermilk or sour milk
2 tablespoons cooking oil
1 cup blueberries, fresh or frozen

Steps:

1. In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl, stir together the beaten 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.
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle on a well-heated, medium-low lightly greased griddle or non-stick skillet. Cook over medium-low skillet about 2 to 3 minutes on each side or until pancakes are gold brown, turned to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with butter and maple syrup.
Nutrition facts per 1/4 cup pancake batter: 19 g carbohydrates, 133 calories, 5 g total fat (1 g saturated fat), 28 mg cholesterol, 243 mg sodium, 1 g fiber, 4 g protein