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Blueberry Cornmeal Cakes
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 substitute
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 oven.
Serve hot, topped with Fast and Easy Fruit Sauce (recipe), honey, or maple syrup.