Cornmeal Blueberry Pancakes

Having pancakes for a relaxed weekend breakfast can be a point of contention around here because one of us prefers things on the savory tip, and the other longs for anything that resembles dessert that can be eaten in the morning. Here's a pleasant compromise: a little savory meshed with the sweet. The cornmeal offers a surprising crunch -- especially around the edges of the pancake -- and some much-needed complexity to what would (arguably!) be just a regular old starch and sugar bomb. We have never had pancakes like this before, but this peacemaker's going into regular rotation now. 

Cornmeal Blueberry Pancakes

1/3 cup flour (more if needed)
3/4 cup cornmeal
1 tablespoons cane sugar (like Whole Foods 365 brand)
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup buttermilk
1 tablespoon canola oil (like Whole Foods 365 brand)
1 egg
1/2  teaspoon vanilla
unsalted butter (like Whole Foods 365 brand)
1 pint fresh blueberries
maple syrup

In a large bowl, mix together the flour, cornmeal, sugar, baking soda, and salt. In a small bowl, mix together the buttermilk, canola, egg, and vanilla. Pour the wet ingredients into the dry and allow the batter to rest for 10 minutes. (Add more flour if needed to make it the consistency of a thin pancake batter.)

Heat a non-stick griddle to medium, and add enough butter to cover griddle in a thin layer. Spoon out about 1/8 cup of the batter and drop 8 to 10 blueberries onto each pancake. Cook 3 minutes or until top bubbles, turn, and cook for another 2 minutes or until cooked through. Repeat. Serve topped with a little butter, maple syrup and any leftover blueberries. (Makes 8 to 10 pancakes.)