These are delicious light blueberry pancakes with lots of berries that are easy to make. If the batter seems too thick, add a bit more buttermilk.
We got 10# of delicious blueberries from a Michigan blueberry cooperative organized by a generous neighbor in Madison who ordered 2000#! We kept 5# and shared the other 5# with my daughter. It didn't take us long to go through our 5#.
1/2 cup cornmeal
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups blueberries
Whisk cornmeal, flour, sugar, baking powder, baking soda and salt together. Make a well in the center and pour in the buttermilk. Crack the eggs into the buttermilk. Pour the slightly cooled melted butter into the other liquid ingredients and whisk everything together. Do not over beat. Some lumps are fine. Coat the blueberries with a teaspoon or two of flour so they don't sink and add them to the batter. The batter can be refrigerated up to one hour if necessary.
Heat a non-stick griddle sprayed or coated with oil. Ladle batter unto griddle using 1/4 cup measure of batter for each pancake. Flip the pancakes when bubbles rise to the surface and the bottom are lightly brown. Keep warm in the oven while cooking the rest of the pancakes. Serve with butter and maple syrup.
Adapted from the NY Times