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

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Recipe Summary

Yield:
6 servings (2 cakes per serving)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat griddle to 350°F.

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

  • 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).

  • 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.

  • Serve griddle cakes warm with your favorite topping.

Chef's Notes

Nutrition figures based on using fat free milk.

Nutrition Facts

303 calories; fat 12g; saturated fat 2g; cholesterol 74mg; protein 7g; carbohydrates 43g; fiber 3g; sodium 410mg; calcium 151mg.
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