Blueberry Cornmeal Pancakes (4 servings) 1 and 1/2 cups thawed frozen blueberries 1 and 1/2 cups yellow cornmeal 1/2 cup flour 2 cups buttermilk 1 large egg 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons sugar 2 Tablespoons vegetable oil Sift together cornmeal, flour, baking soda and salt in medium bowl. In a smaller bowl, stir together sugar, oil, egg, and buttermilk. Add to dry ingredients to wet ingredients. Let batter stand for 15 minutes to soften cornmeal. Pour batter onto hot, buttered, griddle or pan and sprinkle with blueberries. Turn when tops are bubbly. Serve warm with butter and maple syrup. Cooking Note: If you completely thaw your blueberries, the color of the berries will spread into the pancake making slightly blue pancakes. To avoid this effect and keep all the blue within the berries, use berries that are still just a little frozen (just beginning to thaw). These buttermilk pancakes get a hearty texture from cornmeal. Blueberries are added just before you flip them to provide bursts of berry in each bite. Mr Breakfast would like to thank dlohr for this recipe. Recipe number 299. Submitted 6/11/2002.