Blueberry Cornmeal Pancakes Recipe

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Servings: 1


Cost per recipe $7.42 view details


  1. Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside.
  2. In another bowl whisk together the buttermilk, honey, oil and egg. Add in to the flour mix and mix well. Let stand for 10 min to soften cornmeal.
  3. Gently stir in the blueberries.
  4. Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
  5. For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden.
  6. This recipe yields about 12 to 14 (4-inch) pancakes.
  7. Yield: 12 to 14 pancakes


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1063g
Calories 1627  
Calories from Fat 359 22%
Total Fat 40.85g 51%
Saturated Fat 6.6g 26%
Trans Fat 0.7g  
Cholesterol 206mg 69%
Sodium 4181mg 174%
Potassium 1346mg 38%
Total Carbs 277.75g 74%
Dietary Fiber 14.7g 49%
Sugars 83.26g 56%
Protein 40.73g 65%
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