Blueberry Corn Pancakes
5/18/2011
Delicious! Everyone will enjoy these hearty pancakes with fresh or frozen blueberries.
© Pamela's Products, Inc.

Ingredients

1-1/2 cups Pamela's Baking & Pancake Mix
1/2 cups Pamela's Cornbread & Muffin Mix
2 eggs
1 tbsp oil
3/4 cup soy milk (substitute with regular milk or water)
dash of salt
basket of berries
Optional: 1 ear of cooked corn cut off the cob (or 1 cup frozen)

Directions

Mix dry ingredients. Mix liquid ingredients and add to dry mixture. Pour 1/4 cup batter onto the pan, (sprinkle corn kernels into batter if using), then sprinkle blueberries onto baking pancakes. Flip when browned on the first side. Serve with blueberry or maple syrup.

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