Blueberry-Cornmeal Pancakes with Honey Butter

Last night when I started to make the Carrot-Ginger Soup I realized that I didn't have the potato that I needed for the soup, so since David was home, I made a quick run to the grocery store. At the grocery store I noticed pints of fresh blueberries for two dollars. I am admittedly no bargain shopper when in comes to food, but I always pay attention to the cost of berries because I love them and they are almost always fairly pricey. Aside from snacking I didn't know what I would use them for, but bought two pints anyway.

One of those pints became tonight's breakfast for dinner. Last July during blueberry season I made these blueberry-cornmeal pancakes many times, perhaps too many times. They are fantastic. Unfortunately I can't share the recipe here since it is from a copyrighted cookbook and isn't available online. It's from Pancakes And Waffles by Lou Seibert Pappas. I have possibly used this cookbook more than any other. The woman is a pancake and waffle genius and David and I love pancakes and waffles, especially waffles for breakfast on weekends.

What I think is so great about these pancakes is: 1) they have cornmeal, which adds a nice texture, 2) they have buttermilk, which I love in pancakes and waffles, and 3) the egg whites are separated out and whipped, which makes the pancakes fluffier. It is more work to whip the egg whites and it does require more dishes to be washed, but it really does result in very good pancakes (and waffles).

The honey butter is from the same cookbook. I'd say it was a failure in appearance, but delicious in flavor. Next time I try making honey butter, I'll just keep it simple and beat some honey and butter together.