Cornbread Pancakes with Blueberry Sauce

This is one of our favorite Sunday breakfasts: cornbread pancakes with a fresh blueberry sauce. You can top with any fruit sauce, but we love how the blueberry pairs with the cornbread flavors. Here's what you'll need for about 4 servings:

Photo byErica

Pancake Ingredients:

• 3/4 cup flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 3 tablespoons melted butter
• Butter for cooking
• Whipped cream, optional

Blueberry Sauce:

• 3 cups blueberries, divided
• juice of 1 lemon
• 1/3 cup water
• 1/3 cup maple syrup
• 2 Tbsp cornstarch mixed with 2 Tbsp water
• 1 tsp vanilla extract

For the Blueberry Sauce:

In a small saucepan, combine 1 1/2 cups of blueberries, enough water to cover, sugar, and vanilla. Heat over medium-high until the mixture comes to a gentle boil and the blueberries begin to break down. Stir in the dissolved cornstarch and bring the mixture to a rolling boil. Reduce the heat and let it simmer for 2-3 minutes, or until it reaches your desired thickness. If the sauce becomes too thick, add water a tablespoon at a time. Remove from heat, gently stir in the remaining fresh blueberries, and serve warm or cold.

Cornbread Pancakes:

In a large bowl, whisk the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl, whisk the buttermilk, egg, and melted butter. Combine the wet ingredients with the dry mixture, stirring until just combined.

Preheat a medium non-stick pan over medium-high heat and lightly butter it. Pour 1/3 cup of the batter into the pan and cook for 2-3 minutes per side, or until golden brown. Serve with blueberry sauce and whipped cream, if desired. Enjoy!