3/4 cup – all-purpose flour
3/4 cup – yellow cornmeal
2 tablespoons – sugar
1 teaspoon – baking powder
1/2 teaspoon – baking soda
1/2 teaspoon – kosher salt
2 – eggs
3/4 cup – lowfat or fat free milk
3/4 cup – fat free sour cream
4 tablespoons – vegetable or canola oil
1 teaspoon – vanilla extract
2 cups – frozen blueberries (do not thaw)
Preheat griddle to 350°F.
In a bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt; set aside. In a second bowl, combine eggs, milk, sour cream, oil, and vanilla. Whisk wet ingredients into the dry ingredients until moist (do not over mix; a few lumps are okay).
Lightly coat griddle with nonstick spray, then pour 1/3 cup batter per cake onto griddle. Place some blueberries in each griddle cake. When the cakes appear dry on the edges and bubbles appear on the surface, turn over with a spatula and continue to cook until done. Serve griddle cakes warm with your favorite topping and an 8-ounce glass of milk.
Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies MilkLife