Blueberry and Corn Pancakes

DSC_3131, originally uploaded by jasonrr.

More Sunday pancakes! I really love our lazy weekend breakfasts. I feel like they help recharge me for the weekdays ahead. I bought a bunch of blueberries the other day, and they were really, really sour. They were good in these pancakes though. I added some cornmeal to this batter for a change in texture. It helped make these less doughy with all the fruit added. I simmered the rest of the blueberries in a little maple syrup to serve on top. I have always found the maple syrup works surprisingly well with berries, and it succeeded in making these incredibly tart blueberries edible.

1 cup all purpose flour
1/2 cup whole wheat flour (I use white whole wheat)
1/2 cup medium grind cornmeal
1 1/2 tsp baking powder
1/4 tsp cinnamon
1 egg
1 tsp vanilla
2 tsp honey
1 1/2 cups lowfat milk
2 tbsp ricotta or plain yogurt
1 heaping cup of blueberries

Combine the dry and wet ingredients and then blend together. Gently stir in the blueberries and cook over medium heat.