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RECIPE
11 INGREDIENTS 9 STEPS 25min

Blueberry Lemon Cornmeal Pancakes

4.3
3 Ratings
These pancakes are light and fluffy with a hint of lemon zest and an avalanche of fresh berries! The cornmeal makes them substantial.
Blueberry Lemon Cornmeal Pancakes Recipe | SideChef
These pancakes are light and fluffy with a hint of lemon zest and an avalanche of fresh berries! The cornmeal makes them substantial.
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
25min
Total Time
$1.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2 cup
Cornmeal
1/2 Tbsp
Baking Powder
3/4 tsp
2 cups
Buttermilk
1/4 cup
1
Lemon , zested
to taste
for frying
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
312
FAT
12.8 g
PROTEIN
9.0 g
CARBS
40.2 g

Author's Notes

Recipe makes around 12 pancakes.

Cooking Instructions

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Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
In a large bowl, whisk together the All-Purpose Flour (1 1/2 cups) , Cornmeal (1/2 cup) , Granulated Sugar (1 Tbsp) , Baking Powder (1/2 Tbsp) , and Salt (3/4 tsp) .
Step 3
In a medium bowl, whisk together the Large Eggs (2) , Buttermilk (2 cups) , and Unsalted Butter (1/4 cup) .
Step 4
Slowly pour the liquids into the dry ingredients mixing to combine. Don't over mix, some small lumps are ok.
Step 5
Add in Fresh Blueberries (1 cup) and zest of the Lemon (1) and mix well.
Step 6
Heat griddle or nonstick skillet over medium heat. Add a small pat of Butter (to taste) to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4-inch pancakes.
Step 7
Cook pancakes 2 to 3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2 to 3 minutes.
Step 8
Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes.
Step 9
Enjoy with butter on top!
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Nutrition Per Serving
Calories
312
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
99.3 mg
33%
Carbohydrates
40.2 g
15%
Fiber
2.6 g
9%
Sugars
8.7 g
--
Protein
9.0 g
18%
Sodium
555.0 mg
24%
Vitamin D
1.1 µg
6%
Calcium
152.0 mg
12%
Iron
2.1 mg
12%
Potassium
189.8 mg
4%
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