Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
Preparation
Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.
Nutrition Per Serving
Nutritional analysis per (2-pancake) serving:442 calories
11 g fat (1.5 g saturated fat)
76 g carbohydrates
11 g protein
6 g fiber
#### Nutritional analysis provided by Self
