Blueberry Cornmeal Pancakes

Ingredients:
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted, plus more for the skillet
1 egg
1 pint blueberries
Directions:
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, melted butter, and egg in a medium bowl. Whisk the wet ingredients into the dry ingredients, then fold in the blueberries.
Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ½ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches. Keep stack warm in oven while cooking. Serve topped with butter and maple syrup.
*Café Heaven in PTown has the best ones on the Cape but these are close.
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted, plus more for the skillet
1 egg
1 pint blueberries
Directions:
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, melted butter, and egg in a medium bowl. Whisk the wet ingredients into the dry ingredients, then fold in the blueberries.
Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant ½ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches. Keep stack warm in oven while cooking. Serve topped with butter and maple syrup.
*Café Heaven in PTown has the best ones on the Cape but these are close.