Summertime Blues With Ten-Minute Blueberry Jam Recipe

Directions:

1. Make the jam: add 1 pint blueberries, sugar, orange juice, and cinnamon in a 2-quart microwave-safe bowl or measuring cup; stir to blend.
2. Microwave on HIGH, uncovered, for about 3 minutes, checking once or twice; remove from oven when most of the berries have popped.
3. The jam will be quite thin but it will thicken as it cools.
4. Fold in the remaining 1/2 pint berries and orange extract; let cool to room temperature; cover and refrigerate.
5. The jam will keep in a tightly covered jar for 2 weeks.
6. Make the pancakes: In a bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt together.
7. In another bowl, whisk the yogurt, milk, eggs, melted butter, orange zest, and vanilla together; mix well.
8. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (don’t worry if batter is a bit lumpy).
9. With a rubber spatula, gently fold in the blueberries (batter will be very thick).
10. Lightly butter, oil, or spray your griddle or skillet.
11. Preheat over medium heat, or if using an electric griddle, set to 350°.
12. Spoon 1/4 cup batter onto griddle for each pancake and use a spatula or the back of a spoon to lightly press the batter into rounds.
13. When the undersides are golden, flip the pancakes over and cook until the other sides are light brown (because the pancakes are thick, they need a bit more time to bake and you may not get the normal speckling of holes).
14. Serve immediately with blueberry jam.