Blueberry Corn Pancakes

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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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I tried this recipe for my two sons and they loved it. They asked me to make it again and again. Even my husband loved them. A keeper!!!!