Breakfast

Lemon-Cornmeal Blueberry Pancakes is for Breakfast.

Lemon-Cornmeal Blueberry Pancakes takes several minutes to prepare.

Lemon-Cornmeal Blueberry Pancakes takes several minutes to cook.

Lemon-Cornmeal Blueberry Pancakes makes 8 servings.

The ingredients for Lemon-Cornmeal Blueberry Pancakes are:

1 tbsp. lemon juice
2 tsp. grated lemon zest
2 c. milk, non-fat
1 c. unbleached, all-purpose flour
1.5 c. stoneground yellow cornmeal
2 tbsp. sugar
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
1 large egg
3 tbsp. butter, unsalted, melted and cooled slightly
1-2 tsp. vegetable oil (or a non-stick skillet coated in Pam)
1 c. fresh or frozen blueberries, rinsed and dried

Here is how you make Lemon-Cornmeal Blueberry Pancakes:

Whisk lemon juice, lemon zest, and milk in medium bowl; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.Heat a 12-inch nontick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon of oil (or spray with Pam) and brush to coat skillet bottom evenly. Pour .25 c. batter onto 3 spots on skillet; sprinkle 1 tbsp. blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1.5 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1.5 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.Serving Size: Makes about 16 4-inch pancakesNumber of Servings: 8Recipe submitted by SparkPeople user SHANNIBAL.

The nutritional information for Lemon-Cornmeal Blueberry Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 263.5

• Total Fat: 11.0 g
• Cholesterol: 36.0 mg
• Sodium: 395.7 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 4.7 g
• Protein: 6.0 g