-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 -- -ÿÿcorn 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)