Maureen'S Favorite Cornmeal Blueberry Pancakes

• 1 c. fresh blueberries
• 1 c. white cornmeal
• 1/2 c. all-purpose flour
• 1 Tbsp. granulated sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 2 eggs (at room temperature)
• 2 c. buttermilk
• 1 1/2 Tbsp. melted butter, cooled to room temperature

1. Sift and measure flour.
2. Resift and combine with all other dry ingredients, sugar, salt and baking soda, in medium bowl or wide mouth pitcher.
3. In second bowl, beat eggs enough to blend yolks and whites.
4. Add buttermilk; mix with whisk.
5. Pour liquid ingredients slowly into dry ingredients, blending with whisk (do not overblend; a few lumps are okay).
6. Add melted butter; mix.
7. Check batter.
8. If too thin, add small amount of flour; if too thick, add more buttermilk.
9. Batter should be slightly thick, like heavy cream. Let batter rest while you heat griddle.
10. Cook on hot, lightly buttered or greased griddle or iron skillet.
11. Add blueberries to each pancake as you cook on griddle.
12. Add as many as you wish, then turn pancake to finish.
13. Serve with real maple syrup for a truly American taste treat.

fresh blueberries, white cornmeal, allpurpose, sugar, salt, baking soda, eggs, buttermilk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414675 (may not work)