Ingredients
1 cup all-purpose flour
1 cup graham cracker crumbs
2 tablespoons corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 tablespoons butter or margarine – melted
2 cups buttermilk
2 tablespoons vegetable oil
1 pint blueberries

Directions:
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
2. Whisk in the graham cracker crumbs and corn meal.
3. In a small bowl, whisk together the buttermilk, egg and melted butter.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients.
5. Whisk together until just blended, it’s okay if a few lumps remain.
6. Wipe the bottom of a large, non-stick pan with a bit of the vegetable oil.
7. Place the pan over medium heat.
8. Make 3 pancakes at a time, using 1/4 cup of batter for each pancake.
9. Immediately sprinkle 1 tablespoon of blueberries on top of each pancake.
10. When bubbles begin to appear on the surface of the batter, flip the pancakes over.
11. Continue to cook the pancakes for an additional 1-2 minutes.
12. Remove the pancakes to a large serving platter.
13. Add additional vegetable oil to the bottom of the pan, if necessary, before making the next batch of pancakes.