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 Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)
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|Serving Size: 1 Serving (601g)|
|Recipe Makes: 2|
|Calories from Fat: 118 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 115.6mg||36 %|
|Sodium 934.5mg||32 %|
|Potassium 914.3mg||24 %|
|Total Carbohydrate 156.9g||46 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 145.4g|
|Protein 25.8g||37 %|
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Calories per serving: 833
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