BLUEBERRY CORNMEAL PANCAKES

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Blueberry Cornmeal Pancakes image

These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 pancakes.

Number Of Ingredients 4

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup fresh or frozen blueberries
1/3 cup canned white or shoepeg corn
Maple syrup

Steps:

  • In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.

Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.

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