Blueberry Corn Cakes with Maple Syrup

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 2/3 cup all-purpose flour
2. 2/3 cup fine stone-ground cornmeal
3. 2 tablespoons sugar
4. 1 1/2 teaspoons baking powder
5. 1 1/2 teaspoons baking soda
6. 1/2 teaspoon salt
7. 1 cup buttermilk
8. 1 large egg, separated
9. 1 cup blueberries
10. 2 tablespoons vegetable oil
11. Softened unsalted butter and warm pure maple syrup, for serving

1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the egg yolk. In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the blueberries.
2. Heat a large cast-iron skillet. Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter. Serve the pancakes with butter and maple syrup.