Wild Blueberry and Cornmeal Pancakes
- Total Time
Wild blueberries are often available in the freezer section of large supermarkets. They are appreciated for their intense sweet-tart flavor.
buttermilk baking mix1 cup(s), or all-purpose baking mix
uncooked unenriched white cornmeal1 cup(s), yellow, preferably stone ground
low-fat milk1 ¼ cup(s)
egg(s)1 large, beaten
fresh blueberries1 ¼ cup(s), or frozen wild variety
- Stir together the baking mix, cornmeal, milk, egg, and sugar in a large bowl just until moistened. Gently stir in the blueberries.
- 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.