Blueberry Corn Cakes

Directions

1. 1
   In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
2. 2
   In a small bowl, whisk the buttermilk with the egg yolk.
3. 3
   In a medium bowl, beat the egg white until firm peaks form.
4. 4
   Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps.
5. 5
   Fold in the beaten egg white and then the blueberries.
6. 6
   Heat a large cast-iron skillet.
7. 7
   Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake.
8. 8
   Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes.
9. 9
   Flip and cook until browned on the second side, about 2 minutes longer.
10. 10
    Keep the pancakes warm in a low oven while you continue with the remaining oil and batter.
11. 11
    Serve the pancakes with butter and maple syrup.