Wild blueberry and cornmeal pancakes
14
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Talk about a weekend treat. Fluffy pancakes made from scratch are always a delicious decision. Combine all of the ingredients except for the berries. If blueberries are in-season, try using those. Otherwise wild blueberries are often available in the freezer section of large supermarkets—they have just as intense of a sweet-tart flavor as fresh ones. Once you've gently stirred in the berries, drop the batter by heaping 1/4 cupfuls onto a nonstick griddle or large nonstick skillet that's been coated with nonstick spray. Each side should cook for about 2-3 minutes. In less than 30 minutes total, you'll have a scrumptious stack! Is there a better way to start your day?
Ingredients
Buttermilk baking mix
1 cup(s), or all-purpose baking mix
Uncooked unenriched white cornmeal
1 cup(s), yellow, preferably stone ground
1% low fat milk
1¼ cup(s)
Egg
1 large egg(s), beaten
Sugar
3 Tbsp
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.
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