Cornmeal blueberry Pancakes submitted by Mom Johnson
The buttermilk makes these pancakes very light with a subtle crunch from the cornmeal. Got a high rating from "the boys"!

In a large bowl mix the flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl whisk the buttermilk, oil, eggs and vanilla. Gently fold the buttermilk mixture into the flour mixture until it's mostly uniform but a few lumps may remain.

Heat a large skillet over medium heat and pour about 1/3 cup batter for each pancake; top with blueberries. Flip after 2-3 minutes or when bubbles appear on the tops. Serve immediately with warmed syrup and butter. Serves 5-6. (About 20 pancakes)

v 1 3/4 cups unbleached flour
v 3/4 cup yellow cornmeal
v 1 T. sugar
v 2 tsp. baking powder
v 1/2 tsp. baking soda
v 1/2 tsp. salt
v 2 1/4 cups buttermilk
v 1/4 cup vegetable oil
v 3 large eggs
v 1 tsp. vanilla
v 1 pint fresh blueberries
v Maple syrup and butter