Ingredients for - Blueberry Cornmeal Pancakes
1.
1 package (8-1/2 ounces) cornbread/muffin mix
2.
1 cup fresh or frozen blueberries
3.
1/3 cup canned white or shoepeg corn
How to cook deliciously - Blueberry Cornmeal Pancakes
1 . Stage
In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Recipe information
Cooking:
10 min.
Servings per container:
1
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