Blue Corn And Blueberry Pancakes

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal, blue or yellow, preferably coarse ground
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 2 1/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 2 egg yolks
• 2 egg whites
• 1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

1. Preheat griddle or nonstick skillet to medium and oven to 200u0b0.
2. Whisk dry ingredients together in a large bowl; set aside.
3. Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
4. Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
5. Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
6. Serve pancakes with syrup, and pecans.

flour, cornmeal, sugar, baking powder, salt, baking soda, buttermilk, unsalted butter, egg yolks, egg whites, blueberries

Taken from www.food.com/recipe/blue-corn-and-blueberry-pancakes-406220 (may not work)