A twist on a breakfast staple, blueberry corn cakes combine the fresh pop of blueberries with the chewy, fine crumb of great corn bread for superb pancakes.
Whisk together the flour, cornmeals, sugar, baking soda, baking powder, and salt in a large bowl.
In a smaller bowl, whisk together the buttermilk, eggs, and vanilla.
Barely incorporate the wet ingredients into the dry, and then mix in the butter.
Stop folding the mixture together, leaving pockets of dry ingredients showing.
Add in the blueberries.
Fold four more times, again, leaving small pockets of dry ingredients visible.
Let the batter set 5 minutes as the griddle preheats to 400F.
Measure out 1/3 cup spoonfuls of batter onto the griddle. When bubbles stop coming to the surface and the edges look dry, they are ready to flip. You're looking for a deep golden brown color. You can keep them warm between batches on a rack in the oven at the lowest possibly temperature.