Wild Blueberry and Cornmeal Pancakes

11
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Wild blueberries are often available in the freezer section of large supermarkets. They are appreciated for their intense sweet-tart flavor.

Ingredients

buttermilk baking mix

1 cup(s), or all-purpose baking mix

uncooked unenriched white cornmeal

1 cup(s), yellow, preferably stone ground

low-fat milk

1¼ cup(s)

egg(s)

1 large, beaten

sugar

3 Tbsp

fresh blueberries

1¼ cup(s), or frozen wild variety

Instructions

  1. Stir together the baking mix, cornmeal, milk, egg, and sugar in a large bowl just until moistened. Gently stir in the blueberries.
  2. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Drop the batter by heaping 1⁄4 cupfuls onto the griddle and cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook until browned, about 2 minutes longer. Repeat with the remaining batter to make 12 pancakes in all. Yields 3 pancakes per serving.

Notes

If you happen to have regular blueberries on hand, they can also be used here.

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