Cook these pancakes in a cast iron pan with quite a lot of butter over medium-high heat. The trick is to calibrate the heat, butter and batter so that the interior cooks through while the edges pan-fry into a crispy, bronze filigree.
If you don’t use all the pancake batter just put the extra in the fridge, where it will keep for one or a few days. Just add more milk to make the cold batter pourable.
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In a bowl, combine the butter, milk, eggs and vanilla and whisk until well-combined. Set aside.
In a separate, large mixing bowl, add the flour, cornmeal, corn flour, sugar, baking powder and salt and mix well. Add the blueberries. Gradually stir the milk mixture into the flour mixture. This makes about 4 cups of batter.
Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.
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