Blueberry corn pancakes

2 Servings

Ingredients

Quantity Ingredient
-GRAMMIE'S KITCHEN
1½ cup Yellow cornmeal
1 teaspoon Baking soda
¼ cup Whole wheat flour
1 teaspoon Salt
2 tablespoons Honey
2 tablespoons Safflower; -=OR=- corn oil
2 cups Buttermilk
1 Egg; lightly beaten
1½ cup Blueberries

Directions

Combine the flour, cornmeal, baking soda and salt in a medium bowl.

Reserve. Combine the wet ingredients. Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries. Lightly grease a preheated skillet. Allow about ¼ cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown.

NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)

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