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Two-Blue Blueberry Pancakes
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Description
Awesome Southwestern-inspired griddle cakes to make for company or just on a lazy Sunday morning. (They are great for dinner, too.)
Ingredients
- 1-¼ cup Ground Blue Cornmeal
- ¾ cups All-purpose Flour
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1 cup Skim Milk
- ⅔ cups Honey, Divided
- 2 Tablespoons Canola Oil
- 2 whole Eggs, Lightly Beaten
- 1 cup Fresh Or Frozen Blueberries (or 1/4 Cup Dried)
- Chili Powder (optional)
Preparation
Combine first 4 ingredients (blue cornmeal, flour, baking powder, salt) in a large bowl.
Whisk together milk, half of the honey, oil and eggs in a separate bowl and add to the dry ingredients.
Fold in blueberries.
Heat a nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake.
Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over the cakes.
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