Blueberry Cornmeal Pancakes
By: Shoshanna Levy
Published: Saturday, December 5, 2009 - 10:41pm

Ingredients




1 1/2 cups yellow cornmeal
1 teaspoon baking soda
1/4 cup whole-wheat flour
1 teaspoon salt
2 cups buttermilk
2 tablespoons honey
2 tablespoons vegetable or coconut oil
1 egg lightly beaten
1 1/2 cups fresh or frozen blueberries

Preparation

1 Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside. 2 In another bowl whisk together the buttermilk, honey, oil and egg. Add to the flour mixture and mix well. Let stand for 10 minutes to soften cornmeal. 3 Gently stir in the blueberries. 4 Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around. 5 For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. 6 This recipe yields about 12 to 14 (4-inch) pancakes. 7 Yield: 12 to 14 pancakes