Blueberry Cornmeal Pancakes

Ingredients

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Water

  Plain, clean water

  ½ cup or 118g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Cornmeal

  Degermed, unenriched, white

  ½ cup or 80g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Blueberries

  Raw

  1 cup or 148g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. In a small bowl combine the milk and water.
3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
4. 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.

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