Blue-Cornmeal Griddle Cakes
  • 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)
  1. 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