Blueberry Cornmeal Pancakes with Orange Maple Butter

From Martha Stewart Everyday

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar
1 1/4 tsp baking powder
1 tsp coarse salt
1/2 tsp soda
1 1/2 cups low-fat buttermilk
1/4 cup milk
3 Tbsp unsalted butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups blueberries
Orange Maple butter, for serving
Maple Syrup for serving

Whisk together flour, cornmeal, 2 T sugar, baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and eggs. Whisk wet ingredients into dry ones just until combined (expect lumps in the batter).

Preheat oven to 200. Heat a griddle over medium heat. Toss blueberries with remaining 2 T sugar. Brush griddle with butter and spoon batter onto griddle, 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 Tbsp per pancake. Cook until edges are set, about 3 to 4 minutes per side. Flip and cook until golden batter. Keep cooked pancakes in 200 degree oven to keep warm.

Orange Maple Butter

1 stick unsalted butter, softened
1 Tbsp fresh orange juice
1 Tbsp pure maple syrup
1 tsp finely grated orange zest
1/4 tsp salt

Using a rubber spatula, combine ingredients in a bowl and keep in refridgerator for a week.