Blueberry-Cornmeal Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup blueberries 
• 1 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 1 cup buttermilk 1% low-fat ()
• 0.1 teaspoon salt 
• 2 tablespoons sugar 
• 1 tablespoon vegetable oil 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• knife
• measuring cup

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, cornmeal, and next 4 ingredients in a large bowl.
3. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.
4. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.