Recipe

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• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tbsp light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/8 tsp nutmeg, freshly grated
• 2 large eggs, separated and at room temp
• 1 cup buttermilk, room temp
• 1/2 cup milk, room temp
• 3 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1 cup blueberries
• 1/4 cup maple syrup
• 1 cinnamon stick
• 1 tbsp unsalted butter
• 1 tsp lemon juice

• 1 Preheat oven to 200 degrees.
• 2 Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• 3 In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• 4 Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• 5 Whip egg whites until they have soft peaks.
• 6 Fold the whipped egg whites into the batter.
• 7 Heat a large nonstick skillet over medium heat.
• 8 Lightly coat the surface with butter.
• 9 Pour about 1/4 cup of the batter into the skillet for each pancake.
• 10 Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• 11 Flip pancakes and cook for another minute or so on the other side.
• 12 Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• 13 Serve pancakes with warm blueberry syrup.
• 14 For the syrup:.
• 15 toss the blueberries and maple syrup in a small saucepan.
• 16 Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• 17 Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.