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Blueberry Cornmeal Pancakes

1-1/2 cups coarse yellow cornmeal
1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable oil
2 cups buttermilk
1 egg
1-1/2 cups small fresh or frozen blueberries

Combine cornmeal, flour, baking soda and salt in medium bowl. In a small bowl, combine sugar, oil, egg, and buttermilk. Stir well and add to dry ingredients. Let batter stand for 15 minutes to soften cornmeal. Add additional milk if required for proper consistency. Pour batter onto hot, buttered, griddle and sprinkle with blueberries. Turn when tops are bubbly.

Serve warm with butter and maple syrup.

 

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