Description
A celebration of summer flavors, these whole wheat cornmeal pancakes are literally bursting with ripe wild Maine blueberries.
Ingredients
- ¼ cups Whole Wheat Pastry Flour
- ¼ cups Finely Ground Cornmeal
- 2 teaspoons Cane Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- 1 whole Egg White
- ½ cups Low Fat Buttermilk, Well-shaken
- ½ cups Fresh Blueberries
- 1 Tablespoon All-fruit Blueberry Preserves, Such As St. Dalfour
- 1 Tablespoon Pure Maple Syrup
Preparation
In a medium mixing bowl, whisk together the flour, cornmeal, cane sugar, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened. Gently fold in blueberries. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
While pancakes are cooking, whisk together the blueberry preserves and maple syrup until well-mixed; heat in the microwave for 15 seconds.
Serve topped with blueberry syrup, as well as additional fresh blueberries if desired.
Nutritional information:
449.2 calories, 2.8 grams fat, 0.8 grams saturated fat, 8.2 grams fiber, 40.5 grams sugar, 15 grams protein
