Combine the flour, cornmeal, baking soda and salt in a medium mixing bowl. In another bowl whisk together the buttermilk, honey, oil and egg. Add to the flour mixture and mix well. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries.
Griddle is ready when a few drops of water bubble and skitter rapidly around.
Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. All rights reserved.