Blueberry Cornmeal Pancakes

from Closet Cooking

Click here for recipe with photos!

(makes 4 large pancakes) I got 5 servings out of this - 2 med pancakes per serving

• 3/4 cup all purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup lowfat buttermilk
• 2 eggs
• 2 tablespoons unsalted butter (melted)
• 1 cup blueberries

Mix the flour, cornmeal, baking powder, sugar and salt in a large bowl. Mix the buttermilk, eggs and butter in another bowl. Mix the wet and dry ingredients making sure to not over mix. Mix in the blue berries. Heat a pan and melt a touch of butter in it. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

REVIEW: Yum! These were tasty AND filling. I loved the cornmeal flavor.