On Monday I made Blueberry Muffins.

On Tuesday I made Blueberry Jam.

And on Wednesday I made Blueberry Cornmeal Pancakes.

Blueberry Cornmeal Pancakes
from Martha Stewart Living June 2009

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

1. Whisk together flour cornmeal, 2 tbsp. sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
2. Preheat oven to 200F. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tbsp. sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tbsp. per pancake. Cook until edges are set, 3 to 4 minutes. Flip and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

My Notes: Do butter the griddle even if it’s nonstick. Pancakes will get bigger when blueberries are dropped on them.