Blueberry-Cornmeal Cakes

Title:
Blueberry-Cornmeal Cakes

Yield:
5 Servings

Categories:
Bread,
Breakfast,
Brunch,
Low-Fat




Ingredients:





   3/4 c  Whole wheat pastry flour


   3/4 c  Yellow cornmeal; whole grain


     1 tb Sugar


     1 ts Baking soda


 1 3/4 c  Nonfat buttermilk


   1/4 c  Egg Beaters? 99% egg


          -substitute


 1 1/2 c  Blueberries; fresh or frozen






 Combine the flour, cornmeal, sugar, and baking soda in a medium-sized bowl,


 and stir to mix well. Add the buttermilk and egg substitute, and stir to


 mix well. Fold in the blueberries (frozen ones can be used without


 thawing).


 


 Coat a griddle or large skillet with nonstick cooking spray, and preheat


 over medium heat until a drop of water sizzles when it hits the heated


 surface.


 


 For each pancake, pour 1/4 cup of batter onto the griddle, and spread into


 a 4" circle. Cook for 1 minute and 30 seconds, or until the top is bubbly


 and the edges are dry. Turn and cook for an additional minute, or until the


 second side is golden brown. As the pancakes are done, transfer them to a


 serving plate and keep warm in a preheated oven.


 


 Serve hot, topped with Fast and Easy Fruit Sauce (recipe), honey, or maple


 syrup.


 


 Recipe by: Brand Name Fat-Fighter's Cookbook by Sandra Woodruff, Posted to


 MC-Recipe Digest V1 #757 by teech 
on Aug 23, 1997