Cakes Breakfast Brunch Low Fat
Last updated 10/4/2011 8:09:18 PM. Recipe ID 36487. Report a problem with this recipe.
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Title: Blueberry-cornmeal cakes
Categories: Breads, Breakfast, Brunch, Low-fat
Yield: 5 Servings
3/4 c Whole wheat pastry flour
3/4 c Yellow cornmeal; whole grain
1 tb Sugar
1 ts Baking soda
1 3/4 c Nonfat buttermilk
1/4 c Egg Beaters® 99% egg
1 1/2 c Blueberries; fresh or frozen
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" 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
Serve hot, topped with Fast and Easy Fruit Sauce (recipe), honey, or
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