blueberry cornmeal pancakes (holiday style)

INGREDIENTS:

1 cup milk
1/2 cup water
1 cup whole wheat flour
1/2 JIFFY corn mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries

Remember this is holiday style so if you want it a little sweeter you can add sugar.

 

 

PREPARATION:

Preheat oven to 300 degrees F.

In a small bowl combine the milk and water.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.

Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.

This recipe from CDKitchen for Blueberry Cornmeal Pancakes serves/makes 4

Most of this recipe is from this recipe.

http://www.cdkitchen.com/recipes/recs/1859/Blueberry-Cornmeal-Pancakes97486.shtml

 

This is one of the recipes I made for my class.  THEY LOVED IT.  It tastes corny and sweet and pancakey.  I put blueberries on the side too for look and for the taste.

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