Try this Corn and Blueberry Pancakes recipe, or contribute your own.
Suggest a better descriptionHeat griddle or two large nonstick skillets over medium low heat. Heat oven 200 degrees.
In a bowl whisk flour, cornmeal, sugar, baking soda, and salt until blended.Make a well in the center. Whisk buttermilk, egg and oil in a bowl, add to flour mixture. Whisk just until moistened folded blueberries.
Keep them warm in the oven.
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Serving Size: 1 Serving (873g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1131 | ||
Calories from Fat: 329 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.5g | 49 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 229.9mg | 71 % | |
Sodium 1009.8mg | 35 % | |
Potassium 1499.1mg | 39 % | |
Total Carbohydrate 172.7g | 51 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 155.7g | ||
Protein 37g | 53 % | |
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: 1131
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