makes two servings (about eight 4" pancakes)
1 cup unbleached all-purpose flour
2 tablespoons white cornmeal
1 tablespoon granulated sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg, beaten
1 cup buttermilk or sour milk (1 tablespoon fresh lemon juice + enough skim milk to make a cup, let sit for five minutes before using)
1 cup fresh blueberries
1. In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, mix together the buttermilk and egg.
3. Make a well in the center of the dry ingredients. Pour in the egg mixture.
4. Stir until the wet and dry ingredients are just combined. Carefully fold in the blueberries.
5. Spread about 1/4-cup of the batter onto a hot, lightly buttered griddle. (I set our electric skillet to around 350 degrees.) Bake until bubbles form in the batter, about two minutes. Flip and cook for an additional two minutes.
6. Serve immediately with maple syrup.
Note: If cooking up a large batch, place the cooked pancakes into a warm oven (set to about 250 degrees) until ready to serve.