1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 tsp. ground cinnamon
1 c. plain nonfat yogurt, sour cream or buttermilk (or combination)
3 tbsp. skim milk
1 tbsp. vegetable oil
1 egg, lightly beaten
1 c. fresh blueberries
Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.