Blueberry Cornmeal Pancakes

Hands on Time: 10 minutes
Baking Time: 12-15 minutes for all pancakes
Total Time: 25 minutes
Yield: 12-16 pancakes

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Rating: 5.0/5 (1 vote cast)

A Southwest specialty served in Sante Fe and Taos Inns.

Ingredients

  • 1 cup WEM Yellow Cornmeal
  • 1/2 cup WEM White Whole Wheat or WEM All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 1 tablespoon vegetable oil or melted butter
  • 1 cup fresh or frozen blueberries

Instructions

  1. In medium size bowl, mix dry ingredients.
  2. Add milk, egg, oil, and blueberries to dry ingredients and mix until just blended.
  3. Oil and heat griddle to medium low.
  4. Drop batter by tablespoonfuls on to griddle.
  5. Flip when surface is covered with bubbles and cook another 1-2 minutes on second side

Recipe Tips and Tricks

Serve hot with butter, maple syrup, honey or jam.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact