Corn Meal Blueberry Pancakes

 Print Friendly and PDF

Tired of the same old pancakes? Start your day with this blueberry pancake and the family will request them every time.

Ingredients

  • 2 cups Hodgson Mill Yellow Corn Meal, plain
  • 1/4 cup sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1-1/2 cups milk
  • 3 Tbsp. vegetable oil
  • 2 egg, whites
  • 1 tsp. vanilla
  • 2 cups blueberries

Directions

Place corn meal, sugar, baking powder and salt in a medium mixing bowl; blend well. In a separate bowl, whisk together milk, egg whites, oil and vanilla. Pour over dry ingredients and blend just until moistened. Fold in blueberries.



Spray griddle with nonstick cooking spray; heat to 375° F.  Pour 1/3 cup batter onto hot griddle for each pancake. Cook pancakes until they are puffed and a few bubbles appear on top (about 3 minutes). Turn and cook until both sides are a dark golden brown. 

12 pancakes Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401