Combine the flour, cornmeal, baking soda and salt in a medium trough.
Second-stringer. Combine the wet ingredients. Stir well and quickly mix into dry
ingredients. Let intend 10 minutes to soften cornmeal. Gently stir in
the blueberries. Lightly grease a preheated skillet. Allow most 1/4 cup
batter for each pancake. Cook until frothy, turn and cook on other side
until golden dark-brown.