Blueberry Cornmeal Pancakes

[Guest guest]

Blueberry Cornmeal Pancakes

 

1 c. yellow cornmeal

1/4 c. plus 2 T whole wheat flour

2 t. Baking powder

1 T. sugar

2 egg whites

1 c. skim milk

1 T. plus 1 t. vegetable oil

1 t. vanilla extract

1 c. fresh or frozen blueberries(if using frozen berries, there's no need to

thaw)

 

In a large bowl, combine cornmeal, flour, baking powder and sugar. Mix well

 

In a small bowl, combine egg whites, milk, oil and vanilla. Beat with a

fork or wire whisk until blended. Add to cornmeal mixture, mixing until all

ingredients are moistened. Stir in blueberries.

 

Preheat a skillet over medium heat. Oil it or lightly spray with a

non-stick spray. Drop batter onto griddle, using 1/4 c. for each pancake.

Turn pancakes once, when edges are dry and bottoms are lightly browned.

Cook until golden brown on both sides. Makes twelve 4-inch pancakes. Serve

hot, drizzled with maple syrup.