Yield
6 servings (2 cakes per serving)

What makes a morning breakfast of griddle cakes that much better? A blueberry infusion and a glass of milk on the side!

How to Make It

Step 1

Preheat griddle to 350°F.

Step 2

In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside.

Step 3

In a second bowl, combine eggs, milk, sour cream, oil, and vanilla. Whisk wet ingredients into the dry ingredients until moist (do not over mix; a few lumps are okay).

Step 4

Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle. Place some blueberries in each griddle cake. When the cakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done.

Step 5

Serve griddle cakes warm with your favorite topping.

Chef's Notes

Nutrition figures based on using fat free milk.

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