Cornmeal Pancakes with Blueberry Sauce

Ingredients
1 cup all-purpose flour

2 Tbsp cornmeal

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1 beaten egg

1 cup buttermilk or sour milk

2 Tbsp cooking oil

Sauce

1 cup fresh or frozen blueberries

3 Tbsp sugar

1/3 cup water

1 Tbsp corn starch

3 Tbsp cold water

Directions

1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

Sauce

1. Heat berries, sugar and 1/3 cup of water to boiling. Stir until blueberries start to break apart.
2. Mix corn starch with cold water in a small bowl or cup. Add to boiling mixture and cook until thickened (a couple of minutes).
3. Serve over pancakes.

Notes: The original recipe had blueberries included in the pancake batter. The pancakes were optionally topped with maple or blueberry syrup. Brittany modified it and left the blueberries out of the pancakes but topping with a blueberry sauce instead.

Source: Better Homes and Gardens New Cook Book 12th Edition