Try this Blueberry Cornmeal Pancakes recipe, or contribute your own.
Suggest a better descriptionWhisk 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: 618 | ||
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.