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My review
Blueberry Cornmeal Pancakes
Jen
"These pancakes taste really good with blueberry jam or warmed maple syrup."
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Ingredients
25 m servings 181 calsOriginal recipe yields 6 servings (12 - 4 inch pancakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 200 degrees F (95 degrees C).
- In a small bowl combine the soy milk and water.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 181 calories; 6.1 g fat; 28.6 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 308 mg sodium. Full nutrition
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Reviews
Read all reviews 5569 Ratings
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Most helpful positive review
6/26/2005
I adapted the original recipe. I exchanged the water for soymilk, adding 1 Tbsp vinegar to the soymilk. I also added 1 Tbsp sugar, the grated rind of a lemon, and 1/2 tsp vanilla. My batter was...
Most helpful critical review
2/17/2002
This pancake was easy to make, but it was the worst tasting pancake I ever ate. I threw the remaining batter away.
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Newest
6/26/2005
I adapted the original recipe. I exchanged the water for soymilk, adding 1 Tbsp vinegar to the soymilk. I also added 1 Tbsp sugar, the grated rind of a lemon, and 1/2 tsp vanilla. My batter was...
2/17/2002
This pancake was easy to make, but it was the worst tasting pancake I ever ate. I threw the remaining batter away.
5/12/2012
These were very flat, tasteless pancakes. I subbed ordinary dairy milk for the soy milk and ended up adding 1/3 cup of sugar once I tasted the first one and that helped, but I won't be making t...
7/19/2002
I loved them. I cook for a few vegans and they loved the pancakes. So easy to make. The pancakes tasted just like buckwheat. Wonderful! Thanks!
1/6/2008
Very good basic recipe! I add a little touch of honey and use vanilla soy milk. I have also added a little bit of orange extract to them which makes them out of this world. My kids love them!...
9/7/2002
If you like buckwheat pancakes, you will enjoy the firm and excellent taste of these pancakes. Very, very good.
8/18/2010
Used almond milk instead of soy milk and cream of wheat instead of the cornmeal. I like that the cream of wheat gave it some texture. I was the only one who ate these. It made enough for me t...
3/12/2006
Very filling breakfast. I made a few changes. Scaled the recipe for 3 servings, didn't use any oil, used light vanilla soy milk, added a mashed very ripe banana, 1 cup blueberries, added vanil...