Ingredients Jump to Instructions ↓

  1. -GRAMMIE'S KITCHEN 1 1/2 c Yellow cornmeal

  2. 1 t Baking soda

  3. 1/4 c Whole wheat flour

  4. 1 t Salt

  5. 2 tb Honey

  6. 2 tb Safflower -- -??corn oil

  7. 2 c Buttermilk

  8. 1 Egg -- lightly beaten

  9. 1 1/2 c Blueberries

Instructions Jump to Ingredients ↑

  1. 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)


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