Cornmeal Pancakes with Blueberry Syrup

Deselect All

Blueberry Syrup:

1 pint blueberries

1 cup sugar 

2 tablespoons cornstarch 

Cornmeal Pancakes:

1 1/2 heaping cups yellow cornmeal

1 1/2 cups all-purpose flour 

1/4 cup sugar 

2 tablespoons baking powder 

1/2 teaspoon kosher salt 

2 1/4 cups whole milk, plus more for thinning if needed

1 tablespoon white vinegar 

1 tablespoon vanilla 

2 large eggs 

4 tablespoons salted butter, melted, plus additional melted butter for the skillet

Pats of butter, for serving 

Maple syrup, for serving, optional