Blueberry Polenta Pancakes

Originally found at glutenfreegirl.blogspot.com
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.