Dale's Blueberry Corn Pancakes (2 servings) 1 and 1/2 cups yellow cornmeal 1 teaspoon baking soda 1/4 cup whole wheat flour 1 teaspoon salt 2 Tablespoons honey 2 Tablespoons canola oil 2 cups buttermilk 1 large egg - lightly beaten 1 and 1/2 cups blueberries Combine the flour, cornmeal, baking soda and salt in a medium bowl. Set aside. 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. These pancakes are heavier (and some might argue, better) than traditional blueberry pancakes as cornmeal and whole wheat flour are used in place of all-purpose flour. Mr Breakfast would like to thank dalencaroline for this recipe. Recipe number 833. Submitted 3/27/2003.