Blueberry & Cornmeal Buttermilk Pancakes

I've found that these light fluffy pancakes are the perfect way to start a lazy summer Sunday, combining the light crunchy chewiness of cornmeal with the tartness of buttermilk and the sweetness of vanilla and fresh berries to produce an amazing balance of flavors and textures. With a little pat of fresh butter and a drizzle of my father's homemade maple syrup, there's nothing like them. I've used fresh blueberries here, but any kind of berry or chopped fresh fruit like peaches are just as pleasing.

Blueberry & Cornmeal Buttermilk Pancakes

Recipe by Lisa Turner Published on July 8, 2007 Light and fluffy pancakes combining the chewiness of cornmeal with the tartness of buttermilk and the sweetness of vanilla and fresh berries to make some of the most delicious basic pancakes I've ever eaten Preparation: 10 minutes Cooking time: 30 to 40 minutes Print this recipe Dry mix ingredients: 1/2 cup cornmeal 1/2 cup unbleached flour 1/2 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Other ingredients: 1 tablespoon unsalted butter 1 cup buttermilk 2 large eggs 1 1/2 teaspoons vanilla 1 pint fresh blueberries Instructions: Gently melt the butter over low heat in a small saucepan. Meanwhile, combine the dry mix ingredients in a bowl. In another bowl, beat the eggs into the buttermilk and then stir in the vanilla. Pour the buttermilk mixture and the melted butter over the dry mixture. With a spoon or spatula, stir gently from the bottom of the bowl until the batter is combined, but without overmixing. Small lumps are fine, as long as they are moistened. Heat a large frying pan over medium heat and melt a little butter in the pan just to cover the surface. Use a 1/4 cup spoon measure to scoop the batter into the frying pan, and sprinkle a tablespoon of blueberries into the middle of the pancake. Cook for 3 or 4 minutes until nicely browned on the bottom before turning the pancakes over to cook for 2 or 3 minutes on the other side. Serve hot dressed with warmed maple syrup. Makes 10 to 12 four to four-and-a-half inch pancakes