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Blueberry corn pancakes

Yield: 2 Servings -

Ingredients:

• 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

Instructions:

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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