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Blueberry Corn Pancakes Recipe

Serves 2

Ingredients:

  • 1 1/2 cup yellow cornmeal
  • 1 tsp baking soda
  • 1/4 cup whole wheat flour
  • 1 tsp salt
  • 2 tbsp honey
  • 2 tbsp safflower, corn oil
  • 2 cup buttermilk
  • 1 egg, lightly beaten
  • 1 1/2 cup blueberries


Instructions:

1. Combine the flour, cornmeal, baking soda and salt in a medium bowl. Reserve.
2. Combine the wet ingredients.
3. Stir well and quickly mix into dry ingredients.
4. Let stand for 10 minutes to soften cornmeal.
5. Gently stir in the blueberries.
6. Lightly grease a preheated skillet.
7. Allow about 1/4 cup batter for each pancake.
8. Cook until bubbly, turn and cook on other side until golden brown.



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Main Ingredient:Fruit / Berry / Blueberry
Vegetable / Corn
Course:Breakfast
Brunch
Cuisine:American
Preparation Method:Fry
Dish:Pancake
Special Diet:Low Fat
Difficulty:Easy

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