INGREDIENTS:

3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS:

1. Heat griddle or 12-inch nonstick skillet over medium heat.

2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.

3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.

1 cup sifted corn flour (not cornmeal, although that might work. Corn flour is ground finer than cornmeal)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups sour cream, approximately
1 egg, slightly beaten
frozen blueberries
butter for cooking

Mix together the corn flour, salt and soda.
Mix together the sour cream and egg.
Add the sour cream mixture to the flour mixture and stir to moisten the dry ingredients. Do not over mix or beat. Mixture will be a relatively thick pancake batter.
Heat a pan or griddle and melt some butter in the pan.
Spoon the batter into the pan.
Sprinkle or arrange frozen blueberries on top of the pancakes.
Cook pancakes on medium to low heat until the edges become firm, and the bottoms are golden brown and crispy.
Flip pancakes and continue frying until pancake is fully cooked through.

Serve with maple syrup or powdered sugar.