Cornmeal-Blueberry Pancakes(Yields 4 Servings) - cooking recipe

Ingredients

1 c. all-purpose flour
1/2 c. yellow cornmeal
3 Tbsp. sugar
1 1/2 tsp. baking powder
2 eggs
3 Tbsp. vegetable oil
1 c. buttermilk or plain low-fat yogurt
1 c. fresh or frozen unsweetened blueberries

Preparation

Sift flour, cornmeal, sugar and baking powder together.
In mixing bowl, whisk together eggs, oil and buttermilk.
Add the dry ingredients to the egg mixture and stir just until the flour is blended in; do not overmix.
Stir in blueberries.
Heat a large nonstick skillet over medium heat.
Spoon about 1/3 cup batter into skillet and spread it to make a pancake 4-inches across.
Cook the pancake on the first side until bubbles begin to form and underside is well browned; turn pancake over and repeat.
Enjoy!