Blueberry cornmeal pancakes
I really liked this recipe because I didn't have to go out and find low-fat buttermilk as it suggested so often when searching for pancake ideas. You can use frozen blueberries if they aren't in season. These have a wonderful toothy texture and are really tasty.
- The 1/3 cup batter per pancake makes pretty big ones which are a little hard to flip without losing a chunk of them off to the side of the spatula. Probably 1/4 cup batter per pancake would be easier.
- It can be tricky to get the heat right. It may be better to use medium heat and be patient rather than high heat then turning it down. When a sprinkle of water dances, the heat is right. Do a test pancake to make sure it browns and doesn't burn.
- This batter is thick enough that you could make animal shapes if you wanted.
Servings: 9 big pancakes
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup plain nonfat yogurt
- 3 tablespoon skim milk
- 1 tablespoon canola or other vegetable oil
- 1 egg, lightly beaten or 1/4 cup egg substitute
- 1 cup blueberries
Directions
- Combine dry ingredients.
- Combine yogurt, milk, oil, and egg.
- Add to the dry ingredients and stir until smooth.
- Fold in the blueberries. Use 1/3 cup per pancake in a nonstick skillet heated as above.
- Turn when the tops are covered with bubbles and the edges are cooked.
- Keep the initial pancakes warm on a rack in a low heat oven rather than on a plate as then they won’t get soggy on the bottom. These are good.
Nutrition information (per serving)
- Calories: 118
- Fat: 3 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 25 mg
- Carbohydrate: 19 g
- Fiber: 1 g
- Sugars: 8 g
- Sodium: 140 mg
- Protein: 5 g