Buttermilk pancakes with cornmeal, blueberries, and warm maple syrup. Buttermilk pancakes with cornmeal and blueberries (based on a recipe from Fine Cooking) 1/2 c unbleached, all-purpose flour 1/2 c cornmeal 1/2 tsp baking soda 1/4 tsp salt 1 large egg 1 Tbs CO (or whatever oil) 1 c buttermilk 1 c blueberries In a medium bowl, which the flour, cornmeal, baking soda, and salt until well blended. Add the egg, oil, and buttermilk and whisk only until no dry flour is visible. Heat the griddle over medium heat until a sprinkle of water lightly sizzles on the surface. Lightly oil the surface (again, I used CO) and drop the batter onto the griddle. Cook each pancake until the bottom is golden brown, with tiny bubbles appearing around the edges, and the edges look dry. Maybe 15 seconds before you flip the pancakes, add 8-10 blueberries to each pancake, and then turn. Cook til the center of the pancake rises and is firm when poked, and the bottom should be golden brown. Serve with more blueberries and maple syrup.