These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job.
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 cup fresh or frozen blueberries
- 1/3 cup canned white or shoepeg corn
- maple syrup
Directions
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
