| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Brunch, Fruits, Low-cal |
2 |
Servings |
INGREDIENTS
|
|
-GRAMMIE'S KITCHEN |
| 1 1/2 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Whole wheat flour |
| 1 |
ts |
Salt |
| 2 |
tb |
Honey |
| 2 |
tb |
Safflower; -=OR=- corn oil |
| 2 |
c |
Buttermilk |
| 1 |
|
Egg; lightly beaten |
| 1 1/2 |
c |
Blueberries |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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