Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes (Adapted from Martha Stewart)

1 cup all purpose flour
1/2 cup blue cornmeal
1/4 cup granulated sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 tablespoons unsalted butter, melted and cooled, plus extra for cooking
1 large egg
2 cups fresh blueberries

In a medium bowl, whisk together flour, blue cornmeal, 2 tablespoons sugar, baking powder, salt and baking soda.

In another medium bowl, whisk together buttermilk, milk, melted butter and egg. Pour wet ingredients into the dry ingredients and stir just until combined.

Preheat oven to 200 degrees.

Heat griddle over medium heat.

In a small bowl, toss blueberries with remaining 2 tablespoons sugar and set aside.

Brush griddle with extra melted butter. Scoop about 1/3 cup of the batter, per pancake, onto the griddle - sprinkle the tops with about 2 tablespoons of the sugared blueberries. Cook until edges are set, about 3 to 4 minutes. Turn pancakes over and continue to cook until the bottom is golden, about 2 to 3 more minutes. Repeat process with remaining batter and blueberries - keep pancakes warm by placing them onto a rack or a baking sheet in the oven until all of the pancakes are done.

Makes about 4 servings.

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