Blueberry Corn Pancakes

Title:
Blueberry Corn Pancakes

Yield:
2 Servings

Categories:
Brunch,
Fruits,
Low-cal




Ingredients:





          -GRAMMIE'S KITCHEN


 1 1/2 c  Yellow cornmeal


     1 ts Baking soda


   1/4 c  Whole wheat flour


     1 ts Salt


     2 tb Honey


     2 tb Safflower; -=OR=- corn oil


     2 c  Buttermilk


     1    Egg; lightly beaten


 1 1/2 c  Blueberries






 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 1/4 cup


 batter for each pancake. Cook until bubbly, turn and cook on other side


 until golden brown.


 


 NOTE:  Low-cal; but did not list values Recipe from PARADE MAGAZINE,


 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time


 NYC chefs)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini