In a large bowl, combine the flour, cornmeal, baking
powder, baking soda and salt. Stir in the milk mixture
just until combined. Fold in the blueberries and let the
batter sit for 5 minutes.
Lightly oil a skillet or griddle and heat over medium
heat. Pour about 1/4 cup of batter onto the hot griddle
and cook until pancakes are bubbly on top and edges are
slightly dry looking. Turn and cook until pancakes are
browned. Transfer to a baking sheet and keep warm in the
oven while cooking the remaining batter. Serve warm with
syrup or jam. Makes 12 - 4 inch pancakes
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