INGREDIENTS

INSTRUCTIONS

NOTE: Original recipe used 2 large eggs  **NOTE: Original recipe used
regular buttermilk  In a med mixing bowl, sift together the flour,
sugar, salt, baking  powder, and baking soda. Sprinkle the polenta over
the other dry  ingredients and toss until evenly mixed.  In a separate
bowl, beat the egg and egg beaters lightly with a fork,  then add the
buttermilk and the melted butter and whisk together  briefly. Add the
wet ingredients to the dry ingredients and mix until  just blended -
the batter will be a little lumpy. Gently fold in the  blueberries
until they are evenly distributed in the batter.  Heat a large skillet
or a griddle until it is so hot that droplets of  water dance across
the surface, then brush it with vegetable oil or  spray with nonstick
spray. Using a 1/4 C measure or a 2 oz ladle,  pour the batter onto the
pan or griddle and cook until large bubbles  form on the top of the
pancake and the edges begin to brown. Flip to  th eother side and cook
for another minute or so, until the bottom is  browned. Transfer to a
paper towel-lined plate and keep warm in a low  oven while you cook the
remaining pancakes.  NOTES : Cal 180.1 Total Fat 5.8g Sat Fat 3.2g Carb
27.1g Fib 1.5g Pro  5.3g Sod 394mg CFF 28.7% Recipe by: Polenta, Brigit
Legere Binns  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on May  09, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 42.8mg
Sodium: 357.6mg
Potassium: 118.9mg
Carbohydrates: 39.8g
Fiber: 3.6g
Sugar: 8.6g
Protein: 6.1g