Blueberry Cornmeal Pancakes With Honey Butter + other fuel foods

okay, my frittata failed.  it at least tasted good

The night before going to Arizona I couldn't sleep.  I almost can never sleep before travel days.  Even in elementary school I never slept the night before a field trip.  With the extra hours I decided to make a large breakfast for my family before our morning flight.  

Menu:

Blueberry Cornmeal Pancakes With Honey Butter

Oatmeal With Warmed Soymilk, Candied Figs, Walnuts, And Cinnamon Apples

Vegetable Goat Cheese Frittata

Blueberry Cornmeal Pancakes

Ingredients:

1 cup all-purpose flour

1/2 cup cornmeal

1/4 cup sugar (separated)

1 1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt (kosher or coarse)

1 1/2 cup low fat buttermilk

1/4 cup milk

3 tablespoons butter

1 large egg (yolk separated from the white)

2 cups fresh blueberries

1. soak the cormeal in the buttermilk overnight.  This is an optional step. Soaking overnight smoothes out the grittiness of the cornmeal but if you like the gritty texture, feel free to skip this step

2. melt the butter and cool to room temperature

3. sift together the flour, baking soda, 2 tablespoons of sugar, baking powder, and salt

4. in a separate bowl combine the butter, the milk, the cormeal/buttermilk mixture and the egg yolk

5. add the dry ingredients to the wet ingredients and mix until just combined

6. beat the egg white until it holds stiff peaks and then fold very gently into the batter (this may seem like an unnecessary step but it makes for a fluffier lighter pancake.  but if you're in a rush feel free to just combine the whole egg with the wet ingredients rather than adding them separately)

7. heat up a griddle at medium-low heat and brush with melted butter

8. meanwhile toss the blueberries with the remaining sugar

9. ladle a large spoonful (I like my pancakes small so I put about 3 tablespoons of batter per pancake)

10. arrange the desired number of blueberries on top of the pancake

11. when large porous holes start to bubble up on the wet side of the pancake, flip and cook for about one minute more

12. serve with maple syrup and honey butter

Honey Butter

1/2 stick of butter

2 tablespoons of honey

Simply whip room temperature butter with honey until the butter is fluffy