Instructions: Preheat oven to 350 degrees. Place blue corn meal on cookie sheet in a thin layer and toast in oven for 30 minutes, checking every 10 minutes. The cornmeal should have a toasted odor but should not be browned.

In a large bowl, mix the eggs, milk and honey with a whisk. Add the cornmeal, baking powder and the flour. Mix to combine but do not overmix. Stir in the melted butter and the blueberries. Adjust the consistency as needed with a small amount of milk.

Heat the griddle to medium-high heat and spray with cooking spray. Ladle two ounces of batter for each pancake. When bubbles begin to form, check bottom for color. Flip and finish the second side. Serve hot, garnished with Orange-Honey Butter and fresh blueberries.

This recipe yields 6 servings.

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