Cornbread Blueberry Pancakes
Ingredients
Dry Mix
-
1 ½
cups
all-purpose flour
-
½
cups
fine cornmeal
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
Wet Mix
-
1
cup
buttermilk
-
1
large
egg
-
¼
cup
melted butter
-
1
tablespoon
honey
-
¾
cup
fresh or frozen blueberries
Instructions
- Preheat the oven to 200°F and place a baking sheet inside.
- In a medium bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt.
- In a measuring cup, whisk the buttermilk, egg, melted butter, and honey until smooth.
- Pour the liquid ingredients into the dry ingredients and mix gently until just combined, then fold in the blueberries.
- Preheat a cast iron pan or griddle over medium heat and brush with oil.
- Using a ¼ cup measure, pour batter onto the skillet and cook until golden brown on both sides, about 1-2 minutes.
- Transfer cooked pancakes to the oven to keep warm until all are cooked.
- Serve with maple syrup and butter.
Nutrition Facts (estimated)
Servings
10 to 12 small pancakes
Calories
174
Total fat
7g
Total carbohydrates
25g
Total protein
4g
Sodium
295mg
Cholesterol
31mg
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