Ingredients

• 1 cup all-purpose flour
• 0.5 cup cornmeal
• 2 tablespoon granulated sugar
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup whole milk
• 1 egg
• 2 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1.5 cup blueberries
• 4 tablespoon unsalted butter, softened
• 3 tablespoon maple syrup
• 1 tablespoon bourbon whiskey
• 0.25 teaspoon fleur de sel
• 1 tablespoon vegetable oil

Steps

1. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Small lumps are fine. Gently fold in the blueberries, being careful not to crush them.
4. In a small saucepan, combine softened unsalted butter, maple syrup, bourbon, and fleur de sel over low heat. Stir until smooth and warm, about 2 minutes, then remove from heat and keep warm.
5. Heat a griddle or large skillet over medium-high heat. Lightly oil the surface with vegetable oil.
6. Using a 1/4-cup measure, pour batter onto the hot griddle, spacing cakes about 2 inches apart. Cook for 3 minutes until the bottom is golden brown and bubbles form on the surface.
7. Flip the pancakes carefully and cook for 2 more minutes until the second side is golden brown.
8. Transfer cooked pancakes to a serving plate. Repeat steps 6–7 with remaining batter until all pancakes are cooked.
9. Stack warm pancakes on individual plates, drizzle generously with the maple bourbon butter, and serve immediately.