Blue Cornmeal Pancakes

Blue cornmeal adds a unique color and a boost of antioxidants and whole-grain fiber to your breakfast.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 3/4 cup blue cornmeal · 149 kcal in the whole recipe
• 1/4 teaspoon salt
• 1 cup boiling water
• 1/2 cup milk · 25 kcal in the whole recipe
• 2 tablespoons margarine, melted · 113 kcal in the whole recipe
• 1 egg · 50 kcal in the whole recipe
• 3/4 cup all-purpose flour · 229 kcal in the whole recipe
• 2 teaspoons baking powder · 6 kcal in the whole recipe
• Cooking spray

Method

1. In a large bowl, mix the blue cornmeal and salt. Pour in the boiling water, stir until moistened, then cover and let stand for 3 minutes to soften the cornmeal.

   

2. In a separate bowl, whisk together the milk, melted margarine, and egg. Pour this mixture into the softened cornmeal and stir well.

   

3. Add the flour and baking powder to the bowl, stirring just until combined to keep the pancakes tender.

   

4. Heat a large skillet over medium heat and lightly coat with cooking spray. Spoon 1/4 cup of batter per pancake onto the hot skillet.

   

5. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.