Recipe - Blueberry Corn Pancakes

GRAMMIE'S KITCHEN
1 One half cup Yellow cornmeal
1 teaspoon Baking soda
One fourth cup Whole wheat flour
1 teaspoon Salt
2 tablespoon Honey
2 tablespoon Safflower; =OR= corn oil
2 cup Buttermilk
1 Egg; lightly beaten
1 One half cup Blueberries

Combine the flour, cornmeal, baking soda and salt in a medium bowl.
Reserve. Combine the wet ingredients. Stir well and quickly mix into dry
ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in
the blueberries. Lightly grease a preheated skillet. Allow about One fourth cup
batter for each pancake. Cook until bubbly, turn and cook on other side
until golden brown.

NOTE: Lowcal; but did not list values Recipe from PARADE MAGAZINE,
9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each otherbit time
NYC chefs)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini