Name: Buttermilk Cornmeal Pancakes
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Yellow cornmeal - 1 ½ cups; Whole wheat flour - ¼ cup; Baking soda - 1 teaspoon; Salt to taste - 1 teaspoon; Low-fat buttermilk - 2 cups; Egg, lightly beaten - 1 large; Honey - 2 tablespoons; Safflower oil - 2 tablespoons; Fresh blueberries - 1 ½ cups

Ingredients for - Buttermilk Cornmeal Pancakes

1. Yellow cornmeal 1 ½ cups

2. Whole wheat flour ¼ cup

3. Baking soda 1 teaspoon

4. Salt to taste 1 teaspoon

5. Low-fat buttermilk 2 cups

6. Egg, lightly beaten 1 large

7. Honey 2 tablespoons

8. Safflower oil 2 tablespoons

9. Fresh blueberries 1 ½ cups

How to cook deliciously - Buttermilk Cornmeal Pancakes

1 . Stage

Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.

2 . Stage

Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.

3 . Stage

Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.