Blue-Cornmeal Griddle Cakes

-from SELF magazine

Makes 8 servings.
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.