Rustic American Blueberry Cornbread Pancakes with Maple Butter

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs, beaten
• 3 tablespoons unsalted butter, melted
• 1 cup fresh blueberries, washed and drained

• 1 cup unsalted butter, softened
• 1 cup pure maple syrup

Method

1. 01
   In a large bowl, combine the sifted flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. 02
   In a separate bowl, whisk together the buttermilk, beaten eggs, and melted butter.
3. 03
   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. 04
   Gently fold the fresh blueberries into the batter.
5. 05
   Preheat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil.
6. 06
   Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. 07
   Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
8. 08
   To make the maple butter, mix the softened butter and maple syrup in a small bowl until smooth and well combined.
9. 09
   Serve the pancakes warm, topped with a generous dollop of maple butter.