Blueberry Johnnycakes

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 cup cornmeal
• 1/2 cup plus 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 extra-large eggs
• 1 1/2 cups buttermilk
• 5 tablespoons unsalted butter, melted and cooled, plus more for the griddle and for brushing on the johnnycakes
• 1 1/2 cups fresh or frozen blueberries

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside.
2. Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy.
3. Add the buttermilk and butter and mix well.
4. Add the egg mixture to the flour mixture.
5. Beat with a whisk or a wooden spoon for a minute, or just until the ingredients are combined.
6. Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
7. Lightly butter the griddle.
8. Using a ladle, form johnnycakes on the griddle, using 1/4 cup batter for each johnnycake.
9. Sprinkle each johnnycake with 5 or 6 blueberries.
10. When several bubbles pop on the top surface of the johnnycakes, flip them with a spatula and cook until golden brown on the other side.
11. Brush the johnnycakes with a little melted butter before serving.

flour, cornmeal, sugar, baking powder, kosher salt, eggs, buttermilk, unsalted butter, blueberries

Taken from www.epicurious.com/recipes/food/views/blueberry-johnnycakes-381809 (may not work)