Cornmeal Pancakes with Blueberries

01Method

1. 1

   Combine the flour, cornmeal, baking powder, baking soda, and salt in a mixing bowl. In a separate larger bowl, whisk together the maple syrup, buttermilk, eggs, and melted butter. Gradually fold the wet ingredients into the dry mixture until just combined; the batter may be slightly lumpy but should not have any unmixed flour visible.

2. 2

   Toss the blueberries with a small amount of flour and gently fold most of them into the batter along with the orange zest. Allow the batter to rest for 5 minutes.

3. 3

   Preheat the oven to a low temperature for keeping the finished pancakes warm. Heat a large heavy-bottomed skillet over medium heat, add oil, and distribute it evenly across the surface. Once the oil is hot, spoon portions of batter onto the skillet to form pancakes (approximately four will fit). Cook for 1.5 to 2 minutes until the bottom is golden brown, then carefully flip and cook the other side. If browning too quickly while remaining undercooked inside, lower the heat. Work in batches, using fresh oil for each batch. Transfer cooked pancakes to the warm oven.

4. 4

   Stack three pancakes on each plate. Top with a dollop of yogurt, drizzle with maple syrup, and garnish with a pinch of orange zest. Serve with the remaining blueberries on the side.