Morning Glory Pancakes

1. Mix together blue cornmeal, flour, salt and baking powder.
2. Beat egg, milk and vegetable oil together. Add to dry ingredients. Mix well.
3. Stir in blueberries and pecans.
4. Drop by ¼ cup onto ungreased heated griddle.
5. Cook over medium heat on one side for approximately 2 minutes or until pancake
begins to rise. Turn and cook for approximately 1 more minute pressing pancake
with spatula. Makes ten 4 ½ inch diam. pancakes.

Note 1: Be careful not to turn pancakes too early or they will fall apart.
Note 2: The blue corn and blueberries may cause the pancakes to appear
darker than other pancakes.
Note 3: Pancake batter freezes well. Defrost, stir and add liquid if necessary.


Morning Glory Pancakes Perfect for a Sunday morning.
• ½ cup BUENO^® Blue Cornmeal • ½ cup whole wheat flour • ½ tsp. salt • 1 Tbsp. baking powder	Batter: • 1 egg • 1 cup milk • ¼ cup vegetable oil • 1 cup blueberries • ½ cup pecans (optional)
1. Mix together blue cornmeal, flour, salt and baking powder. 2. Beat egg, milk and vegetable oil together. Add to dry ingredients. Mix well. 3. Stir in blueberries and pecans. 4. Drop by ¼ cup onto ungreased heated griddle. 5. Cook over medium heat on one side for approximately 2 minutes or until pancake begins to rise. Turn and cook for approximately 1 more minute pressing pancake with spatula. Makes ten 4 ½ inch diam. pancakes. Note 1: Be careful not to turn pancakes too early or they will fall apart. Note 2: The blue corn and blueberries may cause the pancakes to appear darker than other pancakes. Note 3: Pancake batter freezes well. Defrost, stir and add liquid if necessary. Back