Miner's Pankcakes

These are cornmeal-cinnamon flapjacks.  I developed this recipe  when I moved away from Crested Butte, Colorado. I can't remember the name of the restaurant that served them, but the pancakes were called CLARKE'S. I think I ate them every weekend for awhile.

METHOD

Whisk together (yes, dry whisking works well, too. The cornmeal helps break up any flour lumps):

• ¾ cup all-purpose flour

• ¾ cup cornmeal

• 1 T sugar

• 1 t baking powder

• ½ t baking soda

• ¼ t salt

• 2 t cinnamon

Whisk together:

• 1 egg

• 1 cup buttermilk

• 1 T canola oil

Without overmixing, swiftly combine the liquid and dry ingredients.

Cook on a preheated griddle.

If using blueberries, ladle the batter onto the griddle, then scatter a handful of berries on top.

IMPORTANT!! Don't try this with frozen blueberries as they get all weird when the water is released. Use this on the side instead:

Quick Blueberry Compote

Whisk together over medium-low heat:

• 1 cup fresh or frozen blueberries

• 2 T blueberry preserves (I like Bonne Maman Wild Blueberry)

• 2 T sugar

• Fresh lemon juice, to taste (start with about half a lemon)

Bring to a gentle boil and simmer for a few minutes. Taste and add more sugar or lemon as needed.