Recipe of Blueberry Corn Pancakes - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: BLUEBERRY CORN PANCAKES
Categories : Brunch, Fruits, Low-cal
Serving size: 2 servings -GRAMMIE'S KITCHEN 1 1/2 c Yellow cornmeal 1 ts Baking soda 1/4 c Whole wheat flour 1 ts Salt 2 tb Honey 2 tb Safflower; -=OR=- corn oil 2 c Buttermilk 1 Egg; lightly beaten 1 1/2 c Blueberries Combine the flour, cornmeal, baking soda and salt in a medium bowl. Reserve. Combine the wet ingredients. Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries. Lightly grease a preheated skillet. Allow about 1/4 cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown. NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs) -----