Blue Cornmeal Pancakes - cooking recipe

Ingredients

1 2/3 cups blue cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
2 eggs, beaten
1/4 teaspoon vanilla
2 cups half-and-half
4 tablespoons butter, melted
1 cup blueberries, fresh or frozen

Preparation

In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
Add the egg mixture to the cornmeal mixture; stir just to moisten.
Stir in melted butter.
Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
Cook until bubbles form on the surface and the edges start to dry.
Turn pancake over and cook until done.
Serve warm with warm maple syrup.