Directions

1. 1. In a medium mixing bowl combine flour, corn meal, sugar, baking powder, baking soda, 1/4 teaspoon salt, and cinnamon. Make a well in center of dry mixture; set aside,
2. 2. In another medium mixing bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to dry mixture. Stir just till moistened (baiter should be lumpy).
3. 3. Gently fold in blueberries.
4. 4. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet.
5. 5. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry, Serve warm.
6. 6. If desired, pass syrup or powdered sugar.
7. 7. Makes 8 to 10 pancakes.