Cornmeal-Blueberry Pancakes

Absolutely wonderful

Cornmeal-Blueberry Pancakes
5 tablespoons butter, cut into chunks, plus more for greasing pan
1 cup milk
2 large eggs
1 cup flour
1/4 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon plus 1 teaspoons baking powder
3/4 teaspoon salt
3/4 cup fresh or defrosted blueberries
Maple syrup

In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/4 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble. Add blueberries and stir just to mix through the batter.

Heat a griddle or skillet over medium-high heat. Lightly grease the pan with butter, then add a scant 1/4 cup of batter with blueberries to make a 4-inch pancake. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve with maple syrup.

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