Griddle Cakes

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

Yield: 6 servings (2 cakes per serving)
Recipe from The National got milk? Campaign

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 12g
  • Saturated fat: 2g
  • Cholesterol: 74mg
  • Protein: 7g
  • Carbohydrate: 43g
  • Fiber: 3g
  • Sodium: 410mg
  • Calcium: 151mg

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup low fat or fat free milk
  • 3/4 cup fat free sour cream
  • 4 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 2 cups frozen blueberries (do not thaw)

Preparation

  1. Preheat griddle to 350°F.
  2. In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside.
  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).
  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.
  5. Serve griddle cakes warm with your favorite topping.
Note:

Nutrition figures based on using fat free milk.

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