Blueberry Cornmeal Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 pancakes.
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. —Carolyn Eskew, Dayton, Ohio
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 cup fresh or frozen blueberries
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1/3 cup canned white or shoepeg corn
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Maple syrup
Directions
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1.
In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts
2 pancakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium, 41g carbohydrate (14g sugars, 4g fiber), 6g protein.
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