Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all purpose flour
  2        tablespoons  sugar
     1/4      teaspoon  salt
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2           cup  cornmeal
  2              large  eggs
  1                cup  buttermilk
  2        tablespoons  unsalted butter -- melted
  1                cup  fresh blueberries -- or frozen, thawed
                        and drained
                        nonstick vegetable oil spray or melted
                        butter for griddle
                        sour cream
                        blueberry jam or blueberry
                        OR maple syrup

Preparation:

Stir flour, sugar, salt, baking powder, baking soda and cornmeal in large bowl. Whisk eggs, buttermilk and 2 tablespoons butter in medium bowl to blend. Add to dry ingredients and mix just until blended (batter will be slightly lumpy). Fold in blueberries. Preheat oven to 200 degrees. Heat griddle over medium heat. Spray with vegetable oil spray or brush lightly with melted butter. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to burst and bottom is golden brown. Turn pancake over and cook until golden brown. Transfer pancakes to platter. Place in oven to keep warm. Repeat with remaining batter. Serve with sour cream and blueberry jam or syrup. these pancakes adds both a wonderful flavor and texture.

Nutritional Information:

144 Calories (kcal); 6g Total Fat; (36% calories from fat); 4g Protein; 19g Carbohydrate; 74mg Cholesterol; 339mg Sodium