Ingredients:
- ¾ cup (100 g) all-purpose flour
- ¼ cup (40 g) cornmeal
- 1½ tablespoons sugar
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 cup (180 ml) buttermilk
- ¼ cup (60 ml) milk
- 1 large egg, separated
- 1½ tablespoons (23 g) unsalted butter, melted
- ¾ cup blueberries
Instructions:
In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
In a medium bowl or large measuring cup, combine the buttermilk and milk. Add the egg white and whisk vigorously into the milk mixture.
In a small bowl, stir the egg yolk with the melted butter, then mix it into the milk mixture.
Pour the wet ingredients into the dry ingredients all at once and whisk just until combined — don't overmix. Gently fold in the blueberries.
Blueberry syrup
Ingredients:
- 1 cup blueberries
- ¼ cup sugar
- Juice of ½ lemon
Instructions:
In a small saucepan, combine the blueberries and sugar over low heat, stirring until the sugar dissolves, about 2 minutes. Increase the heat to medium and bring to a gentle boil, stirring often, until the syrup thickens slightly, about 5 minutes. Stir in the lemon juice.