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!
|3/4 cup||all-purpose flour|
|3/4 cup||yellow cornmeal|
|1 tsp||baking powder|
|1/2 tsp||baking soda|
|1/2 tsp||kosher salt|
|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)|
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.
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