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Wild Blueberry Blue Corn Griddle Cakes

By Jeff Forester
Published: June 1, 2007

1  cup flour
1  cup blue cornmeal         
(white or yellow taste just fine, too)
2  tsp baking powder
1  tsp salt
2  cups milk
2  eggs
1  cup fresh wild blueberries

1.  Stir or sift together dry ingredients.
2.  Using blender or whisk, beat together milk and eggs until frothy and stir in the dry ingredients just until smooth. Gently stir in blueberries.
3.  Pour circles on a hot griddle brushed quickly with butter (or a quick pump of no-stick cooking spray) and flip when cakes are bubbly and light brown. Serve immediately with butter and syrup or yogurt, honey and fresh fruit.

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