Blueberry Cornmeal Pancakes

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1 teaspoon	5ml	Baking soda
1/4 cup	15g / 0.5oz	Whole-wheat flour
1 teaspoon	5ml	Salt
2 cups	474ml	Buttermilk
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Vegetable oil
1		Egg - lightly beaten
1 1/2 cups	355ml	Fresh or frozen blueberries

Recipe Instructions

Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside.

In another bowl whisk together the buttermilk, honey, oil and egg. Add to the flour mixture and mix well. Let stand for 10 minutes to soften cornmeal.

Gently stir in the blueberries.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

This recipe yields about 12 to 14 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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