Blue Corn Pancakes with a Blueberry Bonus

Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Preferably in a cast iron skillet or comal allow butter to melt.  Set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In other bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. combine. Add blueberries and cinnamon if desire. In medium hot skillet use soup ladle to make 3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get those lovely wild blueberries, use them. They are the best!

Serves Four