Huckleberry Corn Pancakes
(© Sea Wave, stock.adobe.com)
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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