Blueberry Corn Pancakes

Ok, this one's for Dana, who wanted a blueberry/cornmeal pancake recipe. I haven't tried it myself, but it's from my current favorite cookbook, King Arthur Flour Whole Grain Baking. If anyone tries it, let me know how it is. ;)

1/2 cup whole yellow corn meal
2/3 cup boiling water
3 T. butter, melted
1/4 to 1/3 cup milk
1 egg, beaten
1/2 cup whole wheat pastry flour (soft white wheat-- I'm sure you could sub all purpose)
2 T. sugar
1 T. baking powder
1/2 tsp. salt
1 cup blueberries, fresh or frozen

Place cornmeal in a medium bowl. Pour the boiling water over it, stir the mixture thoroughly and let sit for 15 minutes. (should be quite stiff at the end of the 15 minutes). Stir in butter to loosen the mixture. Use the smaller amount of milk if your berries are frozen. Beat the egg into the milk and stir the mixture into the cornmeal. Combine well to be sure there are no lumps. In a separate bowl, combine the pastry flour with the sugar, baking powder and salt. Add the dry ingredients to the cornmeal mixture and combine with a few swift strokes. Let the batter sit for 15 minutes, then stir in the blueberries. Cook on lightly greased hot griddle.