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Whisk together the flour, cornmeal, sugar, baking powder,
baking soda, and salt in a large bowl. Whisk together the
buttermilk, melted butter, and egg in a medium bowl.
Whisk the wet ingredients into the dry ingredients, then
fold in the blueberries.
Heat a large nonstick skillet or griddle over medium heat.
Dip a paper towel in melted butter and wipe it on the
bottom of the skillet to lightly grease.
For each pancake, spoon a scant ½ cup of batter onto
the prepared skillet. Cook until cooked through, 2 to 3
minutes per side. Repeat, buttering the skillet between
batches. Serve topped with butter and maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 344 (56%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 148.5mg||46 %|
|Sodium 2586.6mg||89 %|
|Potassium 357.6mg||9 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 55.8g|
|Protein 11.2g||16 %|
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: 618
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