-GRAMMIE’S KITCHEN 1 1/2 c Yellow cornmeal
1 t Baking soda
1/4 c Whole wheat flour
1 t Salt
2 tb Honey
2 tb Safflower — -??corn oil
2 c Buttermilk
1 Egg — lightly beaten
1 1/2 c Blueberries
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. NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)