Blue Corn Blueberry Pancakes

Ingredients

• 4 tbsp melted butter (or I used coconut oil)
• 2 cups blue cornmeal
• 2 tbsp caster sugar
• 2 tsp baking powder
• ½ tsp sea salt
• ¾ − 1 cup milk
• 2 eggs
• 1 ½ cup blueberries

Instructions

1. Mix blue cornmeal, sugar, baking powder, and salt in a bowl.
2. In another bowl mix the eggs, milk and cooled melted butter.
3. Add dry mix to wet mix.
4. Fold in blueberries.
5. Cook the pancakes (I used a lower heat (3) and cooked longer). Smaller sizes work better 3" or so. I found they were best left undisturbed for a good 3-4 minutes on the first side before flipping.