Blueberry-Cornmeal Pancakes

Adapted from Martha Stewart's Blueberry-Cornmeal Pancakes (click here for the original recipe)

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups (1 pint) blueberries

Orange-Maple Butter, for serving (I skipped this. I'm not a butter on my pancakes gal)
Pure maple syrup, for serving

Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. In a separate bowl or measuring cup, mix together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Pour batter onto a greased griddle or pan over medium heat. Place blueberries on the batter. (Martha's recipe has you mix sugar with the blueberries, but I skipped that.)

Martha Stewart's website says, "This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set."

Serve with butter and maple syrup.

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (February 15, 2010):
Original recipe from Martha Stewart: