Blueberry Cornmeal Pancakes

makes 8-10 four-inch pancakes

5 tablespoons unsalted butter, cut into chunks, plus more for greasing skillet

1 cup organic milk

2 large eggs

1 cup unbleached all-purpose flour

1/4 cup yellow cornmeal

1 tablespoon granulated sugar

1 tablespoon plus 1 teaspoon aluminum-free baking powder

3/4 teaspoons kosher salt

1 cup fresh blueberries

1. Melt the butter in a small sauce pot over medium-high heat. Remove from the stove and let cool slightly.

2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt.

3. In a medium bowl, whisk together the cooled melted butter, milk, and eggs.

4. Pour the wet ingredients into the dry ingredients. Stir until just incorporated, the batter should be lumpy.

5. Heat an electric skillet to 350 degrees. Grease the skillet with 1-2 tablespoons of butter.

6. Pour about 1/4 cup of batter onto the skillet per pancake. Once the batter begins to set, add several blueberries to each pancake.

7. After bubbles begin to break the surface, flip each pancake and cook for another 2-3 minutes, or until golden brown.

8. Serve immediately with maple syrup.