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Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup

See Orange-Honey Butter recipe for balance
1 1/2 cups    all-purpose flour  
1/2 cup    blue cornmeal  
pinch    salt  
1 Tbs    sugar  
2   large eggs  
1 1/2 to 2 cups    milk  
2 Tbs    melted unsalted butter  
1 cup    fresh blueberries  
  Bananas, peeled and sliced  
  Mixed berries  
Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
 Recipe Source

Author: Bobby Flay

Source: Food TV