Multigrain Blueberry Pancakes

1 cup all-purpose flour
1/2 tsp. baking soda
3/4 cup whole-wheat flour
1/2 tsp. ground nutmeg
1/3 cup yellow cornmeal
1 3/4 cups buttermilk
1/3 cup old-fashioned rolled oats
1/4 cup unsalted butter, melted
2 Tbsp. sugar 1/3 cup honey
2 tsp. baking powder
3 large eggs
1 tsp. salt
1 cup blueberries dusted with flour

Preheat oven to 250oF. for keeping cooked pancakes warm. In large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms.

Make the pancakes: Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes, place several blueberries on top, and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to baking pan or dish to keep warm in oven until ready to serve. Serve hot with blueberry or maple syrup and butter.
Makes 16 4-inch pancakes