Blueberry Cornmeal Pancakes

This is the newest favorite Sunday morning breakfast food around here.  Jason's not a big pancake eater, and he even went back for seconds!  Brennan loves everything with blueberries or strawberries, so he's not too hard to please. 

Brennan loves to help Mommy cook.  In this case it made for some puried blueberries, but the pancakes still tasted great!


Blueberry Cornmeal Pancakes

Ingredients:
1 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1-1/3 cups buttermilk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries

Directions:
1. In a mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl combine egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just until blended but still lumpy. Fold in blueberries.
2. For each pancake, pour 1/4 cup of the batter onto a hot greased griddle or skillet. Cook until pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges.
3. Add lots of butter, syrup or powdered sugar and enjoy!

Recipe from Better Homes and Gardens