Griddle Cakes
Makes 6 servings (2 cakes per serving)
What makes a morning breakfast of griddle cakes that much better? A blueberry infusion and a glass of milk on the side!
Ingredients
| 3/4 cup | all-purpose flour |
| 3/4 cup | yellow cornmeal |
| 2 tbsp | sugar |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | kosher salt |
| 2 | eggs |
| 3/4 cup | lowfat or fat free milk |
| 3/4 cup | fat free sour cream |
| 4 tbsp | vegetable or canola oil |
| 1 tsp | vanilla extract |
| 2 cups | frozen blueberries (do not thaw) |
Preparation
Preheat griddle to 350°F. In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside. In a second bowl, combine eggs, milk, sour cream, oil, and vanilla. Whisk wet ingredients into the dry ingredients until moist (do not over mix; a few lumps are okay). Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle. Place some blueberries in each griddle cake. When the cakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done. Serve griddle cakes warm with your favorite topping.