Title: Blueberry-cornmeal cakes
 Categories: Breads, Breakfast, Brunch, Low-fat
      Yield: 5 Servings
 
    3/4 c  Whole wheat pastry flour
    3/4 c  Yellow cornmeal; whole grain
      1 tb Sugar
      1 ts Baking soda
  1 3/4 c  Nonfat buttermilk
    1/4 c  Egg Beaters® 99% egg
           -substitute
  1 1/2 c  Blueberries; fresh or frozen
 
  Combine the flour, cornmeal, sugar, and baking soda in a medium-sized
  bowl, and stir to mix well. Add the buttermilk and egg substitute,
  and stir to mix well. Fold in the blueberries (frozen ones can be
  used without thawing).
  
  Coat a griddle or large skillet with nonstick cooking spray, and
  preheat over medium heat until a drop of water sizzles when it hits
  the heated surface.
  
  For each pancake, pour 1/4 cup of batter onto the griddle, and spread
  into a 4" circle. Cook for 1 minute and 30 seconds, or until the top
  is bubbly and the edges are dry. Turn and cook for an additional
  minute, or until the second side is golden brown. As the pancakes are
  done, transfer them to a serving plate and keep warm in a preheated
  oven.
  
  Serve hot, topped with Fast and Easy Fruit Sauce (recipe), honey, or
  maple syrup.
  
  Recipe