Frozen berries can be substituted in this recipe. Just be sure to defrost them first and drain well before adding them to the batter.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
10 mins
total:
18 mins
Yield:
5 servings (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.

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  • Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

193 calories; fat 4.7g; saturated fat 1.1g; protein 5.7g; carbohydrates 32.3g; cholesterol 46mg; iron 1.5mg; sodium 349mg; calories from fat 22%; fiber 2.1g; calcium 117mg.
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