Ingredients
- 1 1/2 blueberries
- 1 egg (lightly beaten)
- 475 ml buttermilk
- 190 gr cornmeal (yellow)
- 30 ml honey
- 32 gr wheat flour (whole)
- 30 ml safflower corn oil
- 5 gr baking soda
- 3 gr salt
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 quarter 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, 0. 341038272072.76: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)
