Polenta pancakes with blueberries

6 Servings

Ingredients

Quantity Ingredient
½ cup All-Purpose Flour
2 tablespoons Sugar
½ teaspoon Sea Salt; Coarse
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ cup Polenta; Or Coarse Ground Yellow Cornmeal
1 large Egg; And
⅓ cup Egg Beaters 99% Egg Substitute; *Note
1 cup Lowfat Buttermilk; **Note
2 tablespoons Unsalted Butter; Melted
1 cup Blueberries

Directions

*NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used regular buttermilk In a med mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Sprinkle the polenta over the other dry ingredients and toss until evenly mixed.

In a separate bowl, beat the egg and egg beaters lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly. Add the wet ingredients to the dry ingredients and mix until just blended - the batter will be a little lumpy. Gently fold in the blueberries until they are evenly distributed in the batter.

Heat a large skillet or a griddle until it is so hot that droplets of water dance across the surface, then brush it with vegetable oil or spray with nonstick spray. Using a ¼ C measure or a 2 oz ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown. Flip to th eother side and cook for another minute or so, until the bottom is browned. Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes.

NOTES : Cal 180⅒ Total Fat 5.8g Sat Fat 3.2g Carb 27.1g Fib 1.5g Pro 5.3g Sod 394mg CFF 28.7%

Recipe by: Polenta, Brigit Legere Binns Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 09, 1998

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