Ingrients & Directions
-GRAMMIE’S KITCHEN
1 1/2 c Yellow cornmeal
1 ts Baking soda
1/4 c Whole wheat flour
1 ts Salt
2 tb Honey
2 tb Safflower; -=OR=- corn oil
2 c Buttermilk
1 Egg; lightly beaten
1 1/2 c Blueberries
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 1/4 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
Yields
2 Servings