Carrie Fehr

File these dark blue polka dots under blueberry heaven!  Sweet and nutty, with a hint of vanilla flavor make these blueberry filled pancakes a breakfast favorite.  Spoon Greek yogurt,  jam, drizzle of maple syrup, or warm berries as a topping. 

Ingredients:

1 ¼ cup blue cornmeal

¾  cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2  cups milk

2 eggs

4 tablespoons melted butter or vegetable oil

2 teaspoons vanilla

Blueberries

Directions:
Mix cornmeal, all-purpose flour, sugar, baking powder and salt in a bowl.  In a separate bowl, whisk together milk, eggs, butter, and vanilla.  Add to dry ingredients and stir to combine, do not over mix, lumps are o.k.

Lightly grease a skillet and heat over medium heat. Scoop 2 tablespoons of batter into skillet, sprinkle with blueberries over the top, and cook until bubbles form, about 3 minutes. Flip onto second side and cook until golden brown.   Serve with maple syrup, jam, or top with Greek yogurt and fresh berries.  Serves 4.