BLUEBERRY CORN PANCAKES

1 1/2 c Yellow cornmeal
1 tsp Baking soda
1/4 c Whole wheat flour
1 tsp Salt
2 Tbsp Honey
2 Tbsp Safflower or corn oil
2 c Buttermilk
1 Egg; lightly beaten
1 1/2 c Triple Delight 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.