Blueberry Corncakes

This Olympics has got me thinking.  Namely, about the queen.  Is Queen capitalized?  Is she like Mom or God?  I don't remember learning that rule in English class.

I also didn't learn that Peter Pan existed outside of the Disney realm.  Who knew it was a book first?  So, it's safe to say, I was a little lost during the opening ceremonies.

Don't get me wrong, I enjoyed them.  I just didn't understand them.

Anyway, back to the Queen.  Do you ever wonder what she eats for breakfast?  I bet it involves a soft boiled egg in one of those fancy egg holders.  She probably doesn't get up and pour herself a bowl of Cheerios.

If I had someone to cook for me whatever I wanted to eat every single morning, two things would happen.  First of all, I would weight 500 pounds and second of all, I would have pancakes.  All the time.  I would have pancakes filled with fresh fruit and cornmeal.  I would top them off with a "healthy" amount of butter and real maple syrup.

But, since I'm not the queen, I get up and make my own drip coffee and pour myself a bowl of Cheerios.  I only get to have these "Queen's Pancakes" on the weekend.

BLUEBERRY CORNCAKES
3/4 c. flour
3/4 c. cornmeal
3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk
2 eggs
splash of vanilla
1 c. fresh blueberries (+more for topping pancakes)

1.  Whisk together dry ingredients, set aside.

2.  Whisk together buttermilk, eggs and vanilla then add to dry ingredients, stirring until just combined.

3.  Stir in blueberries.

4.  Place a greased skillet over medium heat.  Once the pan is hot, add batter by 1/4 cupfuls to the skillet.  Once bubbles start breaking on the surface flip.  Cook second side until golden brown.

5.  Top with more butter, fresh blueberries and maple syrup.

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