3/4 c all-purpose flour
1/2 c whole wheat flour
2 tbsp white sugar
1 tbsp baking powder
1/2 tsp baking soda
2 eggs
2 c milk
2 tbsp vegetable oil
1 1/2 c blueberries
1 tsp soft margarine

In large bowl, mix cornmeal, all-purpose flour, whole wheat flour, sugar, baking powder and baking soda. In medium bowl, beat eggs until light; stir in milk and oil. Pour into flour mixture. Add blueberries; stir until dry ingredients are wet. (Don't worry about a few lumps.) Heat nonstick skillet over medium heat until hot. Add margarine to lightly grease. Drop large spoonfuls of batter into skillet to form rounds; cook until bubbles form on surface and underside is a golden brown. Turn pancakes and cook just until bottom is lightly browned.

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