You could make these pancakes sans blueberries, but really why would you? The blueberries are a delicious addition and make them a bit healthier. Don't have any blueberries? Throw in some frozen raspberries or blackberries, or better yet a mixture of the two. Whichever way you go, I guarantee that if you like pancakes you will love these cornmeal pancakes breakfast, lunch, or dinner. In fact I might make some for lunch today!
Recipe from Better Homes and Gardens Cookbook
Pictures by Caroline
1 cup all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 beaten egg
1 cup buttermilk or sour milk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.