Blueberry-Cornmeal Pancakes with Orange Maple Butter

We made these pancakes for dinner the other night and they were fabulous. The Orange Maple Butter is a must.

Blueberry Cornmeal Pancakes
Martha Stewart Living

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
3 tablespoons unsalted butter, melted & cooled
1 large egg, lightly beaten
2 cups fresh blueberries

1. 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). (I doubled the recipe and had to add more flour because mine was quite runny.)

2. Preheat oven to 200 degrees (for keeping pancakes warm). 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 pure maple syrup.

Orange Maple Butter
Martha Stewart Living

4 ounces 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 one week. (Mixing with a rubber spatula did not work for me...I had to mix it with the electric mixer to get the liquids to mix in. Also, I left out the grated orange zest and salt and it was still delicious.)