Blueberry Buttermilk Cornmeal Pancakes

At 4 AM this morning, my five year old cowboy stood by bedside and poked me in the shoulder. "Mom....Mom.....Mom, I'm really tired." At 4 AM.
It just isn't necessary to express every thought. Some things go without saying. Like the fact that you're really really tired at 4AM.
Or these pancakes, for instance. I could poke you in the shoulder and tell you how delicious they are, that they taste like something to eat in a beach house in Maine in the early morning hours, with a little crunch of Midwest sensibility from the cornmeal. I could tell you all that. But it really isn't necessary. You already know. I sure as heck won't wake you up at 4 AM to tell you all this, but when you do wake up, you're going to want these for breakfast.
Money Saving Tips: If you don't have buttermilk on hand, make some by adding 1 tablespoon of lemon juice to a 1-cup measuring cup and pouring milk to the top. Let stand for five minutes. Frozen blueberries work marvelously well if you don't have fresh. Raspberries, dried cranberries, or even kernels of corn would also be lovely here.
Blueberry Buttermilk Cornmeal Pancakes-adapted from the old Joy of Cooking
Estimated Cost: $4.00
Notes: I almost never make pancakes with butter in the batter, because frankly I want the most bang by putting butter on the top.
1 cup flour (I used half whole wheat)
1/2 cup cornmeal
1/4 cup sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/4 cups buttermilk
2 tablespoons oil or melted butter
2 eggs
zest of one lemon
1 cup blueberries, fresh or frozen (not thawed)
butter and maple syrup, for serving
In a large bowl, combine flour, cornmeal, sugar, powder, soda, and salt. In a separate medium bowl, whisk together buttermilk, oil, eggs, and zest. Pour over dry ingredients and mix very briefly, until just combined. Do not over mix. Gently mix in blueberries. Cook about 1/3 cup on lightly buttered griddle. Flip pancakes when bubbles form on raw side. Serve with butter and maple syrup.
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