1 cup flour
2 Tbsp cornmeal
1 Tbsp sugar (I leave this out)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 beaten egg
1 cup buttermilk or sour milk
2 Tbsp cooking oil
1 cup fresh or frozen blueberries
In a medium mixing bowl, combine dry ingredients and set aside.
In another bowl, stir together the egg, buttermilk and oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Gently fold in blueberries.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greasted griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.