cornmeal-blueberry pancakes with spiced maple butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tart-ness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

SERVES: 4-6

INGREDIENTS:

THE MAPLE BUTTER

• 4 oz. (1/2 cup) unsalted butter, softened
• 1/4 cup pure maple syrup
• Kosher salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground cinnamon

THE PANCAKES

• • 7 3/4 oz. (1 3/4 cups) unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • unsalted butter for the griddle
  • 1 pint blueberries (3/4 lb.), rinsed and picked through

INSTRUCTIONS:

MAKING THE MAPLE BUTTER

1. Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform.
2. Transfer to a large piece of plastic wrap, wrap it, roll it into a log, and secure the ends as if it were a sausage.
3. Refrigerate for at least an hour to a couple of days before serving.

MAKING THE PANCAKES

1. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).
2. Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan.
3. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem.
4. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 minutes more.
5. Serve immediately topped with a pat of the maple butter. While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.