Corn Pancakes with Quick Blueberry Jam

What You Get

Blueberries

Corn

Eggs

Buttermilk

All-purpose flour

Cornmeal

What You'll Need

Sugar

Salt

Baking powder

Baking soda

Butter

Maple syrup or powdered sugar (optional)

Step 1

In a small saucepan, combine the blueberries, 2 tablespoons sugar, 2 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens slightly, about 10 minutes. Remove from the heat and let cool slightly (the jam will continue to thicken as it cools).

Step 2

Meanwhile, shuck the corn and cut the kernels off of the cob.

Step 3

In a large bowl, whisk together 2 eggs, 1¼ cups of buttermilk, the corn, and 1 tablespoon sugar.

Step 4

In a separate bowl, whisk together 1 cup flour, ¼ cup cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in 2 tablespoons melted butter.

Step 5

Warm a nonstick frying pan over medium heat, and grease with butter. For each pancake, pour about ⅓ cup batter into the pan, and cook until golden, 3 to 5 minutes per side.

Step 6

Transfer the corn pancakes to plates, and top with more butter and the blueberry jam. Drizzle with maple syrup or sift with powdered sugar, if you want more sweetness, and serve warm.