Blueberry Cornmeal Pancakes

(recipe Martha Stewart Magazine)

Makes about 1 dozen 5- to 6-inch pancakes; Serves 4

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 1/2 cups low-fat buttermilk
• 1/4 cup whole milk
• 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
• 1 large egg, lightly beaten
• 2 cups (1 pint) blueberries
• Orange-Maple Butter, for serving (recipe below)
• Pure maple syrup, for serving

Whisk together flour, cornmeal, 2 tablespoons 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).

Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons 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. Serve with orange-maple butter and maple syrup.

Orange Maple Butter

(recipe Martha Stewart Magazine)

Makes 1/2 cup

• 4 ounces (1 stick) unsalted butter, softened
• 1 tablespoon fresh orange juice
• 1 tablespoon pure maple syrup
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.