Cornmeal Cranberry Blueberry Pancakes

Cornmeal Pancakes

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup. Makes 6 servings.

Cranberry-Orange Variation: Stir 3/4 cup chopped fresh cranberries and 1 teaspoon orange zest into prepared batter.
Blueberry-Lemon Variation: Stir 3/4 cup fresh blueberries and 1 teaspoon lemon zest into prepared batter.
Bacon Variation: Stir 4-6 cooked and crumbled bacon strips into prepared batter.