Blueberry Corn Pancakes
- -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)
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)
