- 2 cups fresh or frozen blueberries
- ¼ cup pure maple syrup
- 2 tablespoons sugar (optional)
- Zest of 1 lemon
- ½ teaspoon pure vanilla extract
- 1 tablespoon corn starch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 ear corn, kernels cut from cob (about 1 cup)
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 2 tablespoons coconut sugar or raw sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1¼ cup buttermilk
- 2 eggs
- 1 tablespoon unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
For the blueberry syrup, combine blueberries, maple syrup, 1/4 cup water, sugar, zest, and vanilla in a medium saucepan over medium heat. Bring mixture to a boil then reduce to a simmer and cook, stirring constantly, for 5 minutes. Whisk together 1 tablespoon water and cornstarch to make a slurry; stir slurry into simmering blueberry mixture and continue to simmer until it has thickened and become shiny, 5-6 minutes. Remove from heat and stir in lemon juice; set aside.
For the pancakes, in a large cast iron skillet melt 1 tablespoon butter over medium heat, add corn kernels and sauté until softened, 2–3 minutes. Transfer kernels to a bowl and wipe out skillet.
In a large bowl whisk together corn meal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk together buttermilk, eggs, 1 tablespoon melted butter, and vanilla. Stir buttermilk mixture into flour mixture until just combined, and some lumps remain; stir in reserved corn kernels.
Reheat cast iron skillet over medium, coat pan with butter and drop batter by ¼ cup onto hot skillet. Cook until bubbles form on surface and bottoms are golden brown, 2–3 minutes. Flip and continue to cook until golden brown, 2 minutes.
Serve with butter and Blueberry Maple Syrup.