Blueberry
Cornmeal Pancakes Recipe
These
blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time
to make it from scratch? No problem! My grandmother's standby of store-bought
corn muffin mix makes quick work of the job.
Ingredients
:
1
package (8-1/2 ounces) cornbread/muffin mix
1
cup fresh or frozen blueberries
1/3
cup canned white or shoepeg corn
Maple
syrup
How
To Make Blueberry Cornmeal Pancakes :
In
a large bowl, prepare muffin mix according to package directions. Gently stir
in blueberries and corn. Lightly grease a griddle; heat over medium heat. Pour
batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are
golden brown. Turn; cook until second side is golden brown. Serve with syrup.
Nutrition
Facts :
2
cakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium,
41g carbohydrate (14g sugars, 4g fiber), 6g protein.
