1 c. all purpose flour
1/2 c. whole wheat flour
1/4 c. yellow cornmeal, preferably stone-ground
2 tbsp. sugar
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. fresh blueberries, washed and rolled in towel to dry
2 eggs
1 1/2 c. buttermilk
2 tbsp. melted shortening
2 tbsp. milk, if needed

Sift dry ingredients in large bowl. Add blueberries and toss gently.

Beat eggs, add buttermilk and melted shortening. Add to dry ingredients. Mix gently until moistened. Do not overmix. Batter should be thick enough to hold berries in place. If too thick, thin with milk.

Measure 1/4 cup batter onto hot skillet. Cook approximately 3 minutes, turn, cook on 2nd side another 3 minutes. 12 - 14 pancakes