BLUEBERRY CORNMEAL PANCAKES
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
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
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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Hassan Ndawula
[email protected]These pancakes were the perfect way to use up some leftover blueberries.
six the gamer
[email protected]I'm not a huge fan of blueberries, but these pancakes were still really good.
Elgizk Novruzlu
[email protected]These pancakes were so good that I ate them all in one sitting.
Sultan Mahamud
[email protected]I made these pancakes for a special occasion and they were a huge hit. Everyone loved them!
Abrar Malik
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KO Thu
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Thoya Leo (Thoyal)
[email protected]These pancakes were the perfect way to start my day.
Katie James
[email protected]I would definitely recommend these pancakes to others.
Ayaz Waris
[email protected]These pancakes were a bit too dense for my taste, but they were still good.
senpai lord69
[email protected]I've made these pancakes several times now and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
G.M.C Media Center
[email protected]These pancakes were so delicious! I made them for my family and they loved them. The cornmeal gave them a great texture and the blueberries were a perfect addition.