Griddle Cakes

Makes 6 servings (2 cakes per serving)


3/4 cup - all-purpose flour
3/4 cup - yellow cornmeal
2 tbsp - sugar
1 tsp - baking powder
1/2 tsp - baking soda
1/2 tsp - kosher salt
2 - eggs
3/4 cup - lowfat or fat free milk
3/4 cup - fat free sour cream
4 tbsp - vegetable or canola oil
1 tsp - 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.


303 calories; 12 g fat; 2 g saturated fat; 74 mg cholesterol; 7 g protein; 43 g carbohydrates; 3 g fiber; 410 mg sodium; 151 mg calcium. Nutrition figures based on using fat free milk.