Title: Blueberry corn pancakes
 Categories: Brunch, Fruits, Low-cal
      Yield: 2 Servings
 
           -GRAMMIE'S KITCHEN
  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)