Huckleberry Corn Pancakes

BY JEFFREY FIJOLEK
 

schedule 20 MINUTES  group  4 PEOPLE

Ingredients

1 ½ Cup yellow cornmeal
1 tsp baking soda
¼ Cup whole-wheat flour
2 Tbsp honey
2 Tbsp safflower or canola oil
2 Cup low-fat buttermilk
1 egg, lightly beaten
1 ½ Cup huckleberries

Instructions

Combine cornmeal, flour, baking soda and salt in a medium bowl and set aside.

Combine honey, oil, buttermilk and egg, stir well, and add to dry ingredients.

Stir to combine and let stand for 10 minutes to soften up the cornmeal.

Gently stir in huckleberries.

Lightly grease a skillet over medium heat.

Use a spoon to portion out about ¼ C of batter for each pancake.

Cook until bubbly, turn and continue to cook until golden brown, 2-3 minutes on each side.

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