Blueberry Cornmeal Cakes
Whole Grain Recipe
Whole wheat pastry flour and yellow cornmeal, whole grain kick off these super healthy cornmeal cakes. Nonfat buttermilk and egg substitute keep fat WAY down, plump juicy blueberries pack an antioxidant punch.
3/4 cup whole wheat pastry flour
3/4 cup whole grain yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1 3/4 cups nonfat buttermilk
1/4 cup liquid egg substitute
1-1/2 cups fresh or frozen blueberries
Combine the flour, cornmeal, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg substitute, and stir to mix well. Fold in the blueberries (frozen ones can be used without thawing).
Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown.
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topped with fruit sauce, honey, or maple syrup.
Recipe Yields: 5 Servings Blueberry Cornmeal Cakes.