Cornmeal Blueberry Pancakes

Pancakes are a good way to start your morning, at least once in awhile and these did not disappoint. Loved the 'cornmeal crunchiness'  in the texture of the pancakes. They are a special treat when topped with a dollop of whipped cream, blueberries or Saskatoon berries, and maple syrup drizzled over the top.

• 2/3 cup flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• Saskatoon berries or blueberries

1. Combine dry ingredients in a bowl.
2. In separate bowl whisk together buttermilk, eggs, melted butter, vanilla, and lemon juice.
3. Pour buttermilk mixture into dry ingredients, stirring just until combined, it should look a little lumpy.
4. Heat griddle to 350º or a frying pan on medium heat. Coat griddle with a little butter, just to cover surface.
5. Scoop 1/4 cup batter for each pancake on the griddle. Sprinkle with a tablespoon of berries.
6. Cook for 3 minutes or until golden on the bottom, flip over and cook for another 2 to 3 minutes.
7. Serve hot with your choice of toppings. Leftover pancakes can be frozen and toasted another day.
8. Yield: 12 pancakes