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Blueberry Blue Cornmeal Pancakes
Light and fluffy pancakes with the nutty flavor of blue cornmeal studded with ripe, juicy blueberries and just a twist of lemon.
Course
Breakfast
Cuisine
American - Southwest
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
Calories
152
kcal
Author
Marye Audet-White
Ingredients
3
cups
all-purpose flour
1
cup
blue cornmeal
4
teaspoons
baking powder
2
teaspoons
kosher salt
½
cup
sugar
4
eggs
3
cups
milk
¼
cup
butter
melted
2
cups
blueberries
Grated
zest
of one lemon
Instructions
Preheat your griddle
Mix the dry ingredients
Whisk eggs, milk, and melted butter together until
well blended
Add wet to dry and stir quickly to blend. Batter will be lumpy
Fold in
blueberries
Scoop by ¼ cup measure onto a hot griddle
Cook until bottom is golden and bubble form and break on the top
Flip and cook until done
Nutrition
Calories:
152
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
36
mg
|
Sodium:
232
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
155
IU
|
Vitamin C:
1
mg
|
Calcium:
75
mg
|
Iron:
1
mg