Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 cup fresh or frozen blueberries
- 1/3 cup canned white or shoepeg corn
- Maple syrup
Directions
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts
2 pancakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium, 41g carbohydrate (14g sugars, 4g fiber), 6g protein.
