While I usually love lemon and it typically pairs great with blueberries, I found the pancakes too "lemony" and the blueberries sauce a bit too acidic. I loved the texture and cornmeal taste of the pancakes so I would make them again, but would leave out the lemon zest...or I would just make these http://flavorfoodie.blogspot.com/2012/02/cinnamon-polenta-pancakes.html since they were so delicious. Whichever one you try I hope you truly enjoy them as much as I do!
1 cup buttermilk
1 cup cornmeal (I used corn grits)
1/2 cup flour
zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp sugar
2 tbsp canola oil
1 cup fresh or frozen blueberries
1 tbsp sugar
1 tsp vanilla extract
Juice of one lemon
Sauce: Combine the blueberries, sugar, vanilla and juice in a small saucepot over low heat. Cook the mixture for about 20 minutes, until most of the blueberries have broken down and the texture is jam-like. Serve warm over the cooked pancakes.
Pancakes: Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended. In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.
Spray a hot (350 degrees) non-stick skillet with a cooking spray, then cook pancakes (about 1/4 cups worth of batter per cake) for about 1 minute 30 seconds each side, or until golden brown. Be careful they brown quickly. Top pancakes with the blueberry sauce and serve.
Original Pancake Recipe from Eat Live Run