Blueberry-Cornmeal Pancakes

1 c. all-purpose flour (can use whole wheat)

2 T. cornmeal

1 T. sugar

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/4 t ground cinnamon

1 beaten egg

1 c. buttermilk

2 T. olive oil

1 c. fresh or frozen blueberries

1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.

2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.

3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over med 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. Serve warm. If desired, top with syrup.