Title: Blueberry Corn Pancakes
Categories: Brunch Fruit Lowcal
Yield: 2 Servings

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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