CORNMEAL PANCAKES

CORNMEAL PANCAKES
Skillet Meals -- PHILcookbooks.com

2 C buttermilk
2 eggs, lightly beaten
1/4C sugar
2T butter, melted
1 1/2 C yellow cornmeal
3/4 C flour
1 1/2t baking powder
1t salt
1C frozen blueberries, slightly thawed, optional
2t flour, optional

1.  Combine buttermilk, eggs, sugar and butter in large bowl; beat until well blended.  Combine cornmeal, flour, baking powder and salt in medium bowl; stir into buttermilk mixture.  Let stand 5 minutes.
2.  Lightly grease griddle or large skillet; place over medium heat.  For each pancake, pour about 1/3 cup batter onto hot griddle.  Toss blueberries with about 2t flour; sprinkle over pancakes, if desired.
Cook about 3 minutes or until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until bottoms are golden.

Makes 4 servings