Blueberry Cornbread Pancakes

Blueberry Cornbread Pancakes

Ingredients:
1 cup flour
1 cup white cornmeal, finely ground
2 tbsp. sugar
1 tsp. salt
2 tsp. baking soda
1 tsp. lemon peel, finely grated (optional)
2 large eggs, beaten
2 tbsp. vegetable oil
2 cups sour milk (See tip) TIP: To make 1 cup of
1 cup fresh blueberries sour milk combine 1

Directions:
tbsp. of lemon juice
Vegetable oil for cooking with enough milk to
equal 1 cup.
Sift the flour, cornmeal, sugar, salt, and baking powder. Add the
grated lemon peel, if desired. In a separate bowl mix the beaten eggs,
oil, and sour milk. Gradually add the egg mixture to the dry
ingredients stirring till just moistened. If the batter seems overly thin,
set aside for a few minutes and it will thicken. Now add the blueberries
and gently stir into the batter.
Brush vegetable oil on a heavy slightly preheated griddle and continue
heating. When hot, spoon the batter onto the griddle being careful to
scoop up just a few berries for each pancake. When a pancake is
bubbly, turn and cook the other side. Serve warm with a blueberry
sauce.
See recipes for blueberry sauces starting on .
24
Waffles
Blueberry Waffles
Makes 10-12 waffles