Try this Blueberry Corn Pancakes recipe, or contribute your own.
Suggest a better descriptionCombine 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 | ||
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Calories: 833 | ||
Calories from Fat: 118 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 833
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