BUTTERMILK CORNMEAL PANCAKES

Buttermilk Cornmeal Pancakes image

These buttermilk cornmeal pancakes are an Iceman race breakfast favorite.

Provided by Sharperjme

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups yellow cornmeal
¼ cup whole wheat flour
1 teaspoon baking soda
salt to taste
2 cups low-fat buttermilk
1 large egg, lightly beaten
2 tablespoons honey
2 tablespoons safflower oil
1 ½ cups fresh blueberries

Steps:

Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 46.3 g, Cholesterol 35.9 mg, Fat 7 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 1.1 g, Sodium 313.5 mg, Sugar 14 g