Blueberry Cornmeal Pancakes
Blueberry Cornmeal Pancakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 4 servings with 377 calories, 11g of protein, and 15g of fat each. For 50 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 34 people have made this recipe and would make it again. If you have yellow cornmeal, salt, buttermilk, and a few other ingredients on hand, you can make it. A few people really liked this breakfast. It is brought to you by Garnish with Lemon. From preparation to the plate, this recipe takes approximately 17 minutes. With a spoonacular score of 49%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Blueberry-cornmeal Pancakes, Blueberry Cornmeal Pancakes, and Blueberry Blue Cornmeal Pancakes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 12 minutes
Ingredients:
½ teaspoon baking powder
½ teaspoon baking soda
1¼ cups buttermilk, room temperature
2 large eggs, room temperature
¾ cup all-purpose flour
½ teaspoon salt
2 tablespoons sugar
3 tablespoons unsalted butter, melted and cooled
¾ cup yellow cornmeal
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Combine dry ingredients (flour through salt) in a large bowl and whisk together. Add buttermilk, eggs and melted butter in a small bowl and whisk until thoroughly combined. Add buttermilk mixture to dry ingredients and stir to incorporate.Heat skillet over medium heat. Oil or butter pan if desired. Scoop ¼ cup of pancake batter into pan and dot with blueberries. Cook pancake for 1-2 minutes and flip. Cook another minute and remove from pan. Repeat with remaining batter and blueberries. Serve warm with maple syrup.
Step by step:
1. Combine dry ingredients (flour through salt) in a large bowl and whisk together.
2. Add buttermilk, eggs and melted butter in a small bowl and whisk until thoroughly combined.
3. Add buttermilk mixture to dry ingredients and stir to incorporate.
4. Heat skillet over medium heat. Oil or butter pan if desired. Scoop ¼ cup of pancake batter into pan and dot with blueberries. Cook pancake for 1-2 minutes and flip. Cook another minute and remove from pan. Repeat with remaining batter and blueberries.
5. Serve warm with maple syrup.
Nutrition Information:
covered percent of daily need
