Blueberry Blue Corn Griddle Cakes

1 cup blue cornmeal (yellow will also work)

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

2 large eggs, beaten

3 tablespoons unsalted butter, melted

1/2 cup all-purpose flour

1 cup fresh blueberries

Butter or oil for greasing griddle

Butter and syrup to put on top

Combine cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine milk, eggs and butter in a small bowl; mix well. Add the wet ingredients to the dry ingredients and mix just to combine.

Allow the thin batter to rest for 10 minutes. Stir in flour and mix the batter until patches of white disappear. Do not overmix. Fold in blueberries.

Using a 1/4-cup measure, drop batter onto a medium-hot, lightly greased griddle. When bubbles form on top, after about 1 or 2 minutes, turn and cook the cakes until they are lightly browned on the other side. Serve with butter and syrup. Makes about 16 4-inch cakes.