My husband made these blueberry-cornmeal pancakes for breakfast a couple of weekends ago. We really liked them. There's only a hint of cornmeal, but somehow it gives a nice touch. And you can't go wrong with fresh blueberries. The recipe comes from Better Homes and Gardens.
1 c. flour
2 Tbsp. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 beaten egg
1 c. buttermilk or sour milk*
2 Tbsp. cooking oil
1 c. fresh or frozen blueberries
Combine dry ingredients, then make a well in the center of the mixture and set aside. In another bowl, combine egg, milk and oil. Add mixture all at once to dry ingredients and stir until just moistened. Batter should be lumpy. Gently fold in blueberries.
Cook over medium heat on lightly greased griddle or skillet until golden brown. Pancakes are ready to flip when their surfaces are bubbly and their edges are slightly dry.
*Place 1 tablespoon lemon juice or vinegar in measuring cup. Add milk to make 1 cup total liquid. Let stand for 5 minutes before using.