Recipe for cornmeal blueberry pancakes

Sally Vargas for The Boston Globe

Makes 16

Cornmeal, blueberries, and maple syrup are all you need for a relaxing weekend breakfast. Leave the pancake box at the back of the cupboard and treat yourself to a batch you make yourself. They are marginally more difficult than using a mix.

1 cup yellow cornmeal
1 teaspoon salt
1 cup boiling water
1 cup milk
2 eggs
3 tablespoons honey
1 teaspoon vanilla
3 tablespoons melted butter
1 cup flour
2 teaspoons baking powder
Vegetable oil (for the pan)
2 cups fresh blueberries, picked over

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1. In a bowl, stir together cornmeal, salt, and boiling water; set aside for 10 minutes.

2. In a 2-cup measuring cup, beat milk, eggs, honey, vanilla, and melted butter together with a fork until combined. Pour over the cornmeal. Add the flour and baking powder and stir with a whisk just until the mixture is well combined.

3. Set a pancake griddle or large, well-seasoned skillet over medium heat. Spread about 1 teaspoon vegetable oil over the bottom of the pan, and wipe out the excess with a paper towel. When the pan is hot, use a ¼-cup measure to drop the batter into the skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook for 2 minutes or until the pancakes bubble on top and brown on the bottom. Turn over, and cook until golden on the bottom.

4. Repeat with remaining batter and blueberries, adding more oil to the pan as necessary. If batter thickens as it sits, stir in a little more milk to bring it to the desired consistency. Sally Pasley Vargas