Blueberry Corn Pancakes

Yields:	4 servings
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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.

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extremely good!!

Reviewed by stargazer4559