Cornmeal adds a new texture and flavor to these blueberry pancakes.
Serves: 15 pancakes (1 pancake per serving)
- 3/4 cup whole wheat pastry flour
- 3/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 3/4 cups nonfat or low-fat buttermilk
- 1/4 cup fat-free egg substitute, or 2 egg whites, lightly beaten
- 1 1/2 cups fresh or frozen (unthawed) blueberries
- Place the flour, cornmeal, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg substitute or egg whites, and stir to mix well. Fold in the blueberries.
- Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, heat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with Honey-Orange Syrup, honey, or maple syrup.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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