Corn and Blueberry Pancakes

Corn and Blueberry Pancakes - Breakfast Recipe


3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries
Butter and maple syrup, for serving (optional)


  1. Heat a griddle or two large nonstick skillets over medium low heat. Heat oven to 200 degrees °F.
  2. In a bowl, whisk flour, cornmeal, sugar, baking soda and salt until blended. Make a well in the center. Whisk buttermilk, egg and oil in a bowl; add to flour mixture. Gently whisk just until moistened. Fold in blueberries.
  3. Using a ladle, drop batter in scant 1/3 cup rounds onto hot griddle. Let cook 2 to 3 minutes until edge is firm and bubbles form. Carefully flip over and cook an additional 2 minutes. Keep pancakes warm on a cookie sheet in 200 degrees °F oven.
  4. Repeat with remaining batter. Serve with butter and maple syrup, if desired.

Per serving: 380 calories; 9 grams of fat; 8 grams of protein; 64 grams of carbohydrates; 2 grams of fiber; 496 milligrams sodium; 57 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.