These golden Fresh Blueberry Cornmeal Pancakes are from PlantPure Kitchen cookbook author, Kim Campbell. They are so popular at her house that they never last very long!
Pour about 1/4 cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes.
Turn and cook until the pancakes are browned on the other side for another 2-3 minutes or so.
Repeat with the remaining batter. Serve warm with maple syrup or fruit sauce.