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Blueberry Cornmeal Pancakes

1 1/2 cups yellow cornmeal
1 teaspoon baking soda
1/4 cup whole wheat flour
1 teaspoon salt

2 cups buttermilk
2 tablespoons honey
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries

1. Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. Set aside.
2. In another bowl whisk together the buttermilk, honey, oil and egg. Add to the flour mixture and mix well. Let stand for 10 minutes to soften cornmeal.
3. Gently stir in the blueberries.
4. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 12 to 14 (4-inch) pancakes.