CORNMEAL BLUEBERRY PANCAKES
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe...they won't show up!). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle.
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