Blueberry Corn Pancakes

---------- Recipe via Meal-Master (tm) v8.02

Title: BLUEBERRY CORN PANCAKES
Categories: Brunch, Fruits, Low-cal
Yield: 2 servings

-GRAMMIE'S KITCHEN
1 1/2 c Yellow cornmeal
1 ts Baking soda
1/4 c Whole wheat flour
1 ts Salt
2 tb Honey
2 tb Safflower; -=OR=- corn oil
2 c Buttermilk
1 Egg; lightly beaten
1 1/2 c 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 1/4 cup batter for each pancake.
Cook until bubbly, turn and cook on other side until
golden brown.

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

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