Blueberry Cornmeal Pancakes - cooking recipe

Ingredients

1 1/2 cups medium-grind cornmeal
3/4 all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
2 cups buttermilk
2 large eggs
1/4 canola oil
melted butter
1 cup fresh blueberries
warm pure maple syrup

Preparation

Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
Preheat oven to 200\u00b0F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.