Blueberry Buttermilk Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 c. all-purpose flour
3 Tbsp. cornmeal
3 Tbsp. quick-cooking oats
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Dash ground nutmeg
1 large egg
1 1/2 c. buttermilk
2 Tbsp. canola oil
1 tsp. vanilla extract
1 c. fresh or frozen blueberries

Directions:
In a large bowl, whisk the first 8 ingredients.  In another bowl, whisk egg, buttermilk, oil and vanilla.  Add to flour mixture; stir just until moistened (batter will be lumpy).  Let stand 15 minutes.

Lightly grease a griddle or large nonstick skillet; heat over medium heat.  Stir blueberries into batter.  Pour batter by 1/4 cupfuls onto griddle or skillet.  Cook until bubbles on top begin to pop and bottoms are golden brown.  Turn; cook until second side is brown.